Thursday, June 20, 2013

Jamacian Rice and Beans

During culinary school, I ate sooooo much good food!  However, a few recipes stood out, not only for their simplicity (believe me--some of the recipes we made were CRAZY intricate) but great taste too.  This recipe was one of them.  I love taking classic staples, like rice and beans, and having it in a new way like with coconut milk, bacon, chili flakes and thyme.  It just screams SUMMER and fun!  I adapted it from the stove-top to the crockpot because who seriously wants to tend this, smelling delicious as it cooks, and not eat it all?

{Yummy rice and beans cooked in coconut milk and bacon!}

{Mix everything in a crockpot}

{Cook on low for 4-6 hours adding broth whenever it needs it}

{You might need to add more liquid as this cooks so be sure that you make this when are you home or will be out only for a little bit}

Jamaican Rice and Beans 

Makes 4 servings

5 strips cooked bacon, chopped (or 2.5 oz bacon bits)
1 can kidney beans, drained and rinsed
4 cloves garlic, minced
1-13.5 oz can coconut milk
2-3 cups chicken broth (put 2 in first and go from there)
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 teaspoon chili flakes (use less if you don't like it spicy)
1 cup brown rice
  1. Combine all ingredients in a crockpot.
  2. Cook on low for 4-6 hours, stirring occassionally and adding more broth if necessary.
  3. Serve.
PS--This goes FANTASTIC with Jerk Chicken!!!

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