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Dark rice in an enamel plate with a fork in it
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Caribbean Rice and Beans

Prep Time30 mins
Soaking Time1 d
Course: Main Course
Cuisine: Caribbean
Servings: 4


  • 1 cup dried red beans or 1 can Notes
  • 3 teaspoons salt, divided
  • 1 celery stalk
  • 2 tablespoons oil olive, coconut or sunflower
  • ½ red onion, finely chopped
  • 2 French shallots, finely chopped (about ¼ cup)
  • 2 teaspoons garlic, crushed (about 4 cloves)
  • ½ cube of vegetable broth optional
  • 1 teaspoon tomato paste optional
  • ¼ teaspoon ground pepper
  • 1 cup coconut milk
  • 2 cups long-grain white rice, washed and drained
  • 1 green goat pepper (optional) Notes
  • 1 bouquet garni ½ bunch of thyme, ½ bunch of parsley and 4 cloves wrapped in gauze (cheesecloth)


  • Cook the kidney beans: Wash and drain the beans. In a saucepan, put 6 cups of water and the salt and bring to a boil. Reduce the heat and boil over medium heat, not covered, for 1 h. Add the celery and cook for another 30 minutes or until the skin creases. Taste to see if they are tender. Drain and keep the liquid to cook the rice later.
  • Cook the rice: In a cast-iron casserole (or medium-sized saucepan), heat 1 spoon of oil over medium heat. Stir in onions, shallots, 2 teaspoons of salt and ground pepper and stir for 2 minutes. Add the cooked beans and sauté for 5 minutes. Add 3 cups of the cooking water from the beans and coconut milk and bring to a boil. Add the rice and cloves, stir and boil until the water evaporates. Lower the heat, stir the rice and place the hot pepper, thyme, and parsley on top of the rice. Cover and cook for 30 minutes. Remove the hot pepper, thyme stems, and parsley. Stir before serving.


Never touch your face or eyes after touching them, especially after touching the seeds. In general, if you’re told in a recipe not to cut them, don’t do so, apparently at the risk of making your food inedible (Lidia Palmer did it anyway and it was edible, so who knows). For other peppers, no problem. IN NO CASE ADD SEEDS. Unless you want to burn in hell. Use habanero peppers if you can’t find Scotch Bonnet peppers. On the other hand, these are a little less sweet than the previous ones.