How do you make Jamaican rice and beans with the awesome sauce?!
How do you make Jamaican rice and beans with the awesome sauce?
I visited Jamaica this summer and we had rice and beans with this delicious sauce at almost every meal (other than breakfast). It got old after the first few times and I never wanted to eat it again... two months later, and I really miss it. Does anyone know the recipe for the rice and beans and espeicailly the sauce that goes over it? It's no good without the sauce. Thanks so much!
Answers:
Harbor Restaurant and Bar's Jamaican Rice and Peas (Red Beans and Rice)
1 (16-ounce) package dried red kidney beans
10 cups, plus 4 cups water
3 cloves crushed garlic
1 coconut
3 scallions, sliced
1 tablespoon salt
1/4 pound butter
4 cups uncooked rice (recommended: Uncle Ben's Converted Rice)
Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft.
Crack coconut, remove shell, and cut meat into small pieces. Put half of the coconut into blender with 2 cups water and puree.
Repeat for remaining coconut.
Strain the coconut through a strainer squeezing the milk out of the coconut (you will end up with approximately 3 cups of coconut milk).
Add coconut milk, scallions, salt, and butter to the beans and bring to a boil.
Then add rice and stir with a fork.
Turn to low heat and cook for 30 minutes or until water is cooked out.
Be sure not to stir the rice until water is gone.
Jamaican Rice and "Peas" (beans)
1 fresh coconut, cracked and meat removed from shell
4 cups water
1 cup dried red kidney beans, soaked overnight in 3 cups of water
1/2 pound smoked pork hocks, tails, or other meat for flavoring, optional
4 cloves garlic, smashed
4 scallions, crushed*
2 sprigs fresh thyme
1/4 teaspoon ground allspice
3 teaspoons salt
1 scotch bonnet, halved and seeded
2 1/2 cups long grain rice, washed and drained
Break the coconut meat into small chunks with your hands. Add the water to a blender, and blend on high speed, adding the coconut chunks little by little until the mixture resembles a coarse puree.
Strain the mixture through a fine sieve and press to extract as much liquid as possible.
Discard the solids, measure the coconut milk, and set aside.
Place the beans, along with the soaking liquid into a large heavy pot or dutch oven.
Add the pork hock and garlic and bring to a boil over high heat.
Cover the pot, reduce heat to a simmer, and cook until beans are just tender, about 1 hour.
Add the coconut milk, scallions, thyme, allspice, salt, and pepper and bring to a boil.
Stir in the rice and, once the mixture has returned to a boil, stir, reduce the heat to low, cover and cook for 20 to 30 minutes, or until the rice is tender and has absorbed all of the liquid.
Allow to sit for 15 minutes before serving.
Remove the thyme sprigs and scotch bonnet pepper halves and serve.
**It is traditional to "crush" scallions by placing them on a cutting board and lightly tapping them with the handle of a knife.
They can then be removed before serving but still impart their wonderful flavor to the rice and peas.
hope these help you. enjoy.