Grammy's Kitchen · Red Beans and Rice · Jamaican Red Beans and Rice
One of 31 red beans and rice recipes we measured
from www.skinnytaste.com
It ranks #3 of 31 for grain distinctness among the red beans and rice recipes we compared. 5 cooks on www.skinnytaste.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 31.
| this recipe | typical | |
|---|---|---|
| liquid | 247% | 162% |
| fat | 1% | 2% |
| protein add | 119% | 133% |
| vegetables and beans | 0% | 23% |
| aromatics | 12% | 21% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 1 tsp coconut oil (or canola) |
| 3 g | 1 garlic clove (crushed) |
| 40 g | 1/4 cup onion (minced) |
| 1 scallion (chopped) | |
| 1 g | 1 sprig fresh thyme |
| 439 g | 15.5 oz can red kidney beans (rinsed and drained) |
| 370 g | 2 cups uncooked long grain rice |
| salt and fresh ground pepper (to taste) | |
| 532 g | 2 1/4 cups water |
| 383 g | 13.5 oz can (1 3/4 cups light coconut milk) |
| 2 g | 1 whole scotch bonnet hot pepper (not chopped) |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The scotch bonnet is primarily used for it's unique flavor profile. It has an underlying sweetness. It is to be added whole and removed. You also don't want to allow it to burst. If it bursts, the dish will be spicy. I prepared this dish according to the” — a cook, 5.0★
“This is my favorite bean recipe of all times. Very flavorful and satisfying. I add two bay leaves while sautéing the onions and garlic. Canola oil is not a good oil - you can use avocado oil or olive oil instead.” — a cook, 5.0★