Take Me To Jamaica Recipe

1. Rinse and prepare

Rinse the rice in a fine-mesh sieve under cold water until the runoff is mostly clear. Drain well.

2. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add the drained rice and toast, stirring, for 1–2 minutes until grains smell nutty. This step keeps the rice fluffy.

3. Add water, coconut milk, salt, pepper, and thyme sprigs to the saucepan. Bring to a gentle boil over medium-high heat.

4. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 10 minutes.

5. Fluff rice with a fork, remove and discard thyme sprigs, and keep covered until ready to serve.

6. If using dried beans (advance step)

Sort and rinse 1.5 cups dried black beans. Soak them in plenty of cold water overnight or use the quick-soak method: cover with 3 cups water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit 1 hour. Drain and rinse before cooking. If using canned beans, skip this and use two 15-oz cans (drained and rinsed) and reserve 1 cup of the can liquid or stock for the recipe; reduce cooking time accordingly.

7. If starting from soaked dried beans: place the drained beans in a large pot and cover with 4–6 cups fresh water or stock and the bay leaf. Bring to a simmer over medium heat and cook until beans are tender but not mushy, about 45–60 minutes. Skim foam occasionally. Once tender, reserve 1 cup of the cooking liquid, drain the rest, and set beans aside. If using canned beans, skip this cooking and proceed to the next step with beans drained and reserved liquid/stock.

8. Heat 2 tablespoons olive oil in a large skillet or heavy pot over medium heat. Add the chopped onion, diced green pepper, and half the sliced scallions. Sauté until softened and translucent, about 5–6 minutes.

9. Add the minced garlic and grated ginger and cook 1 minute until fragrant, stirring constantly to avoid burning.

10. Stir in tomato paste, smoked paprika, ground cumin, ground coriander, ground allspice, brown sugar, and ground scotch bonnet or cayenne. Cook, stirring, 1–2 minutes to toast the spices and bloom their flavors.

11. Add the cooked or canned black beans to the pot along with 1–2 cups of stock (use 2 cups for a looser, saucier result; use 1 cup reserved bean liquid for a thicker texture), the bay leaf, and salt and pepper. Stir to combine and bring to a gentle simmer.

12. Reduce heat to low and simmer, uncovered, 10–15 minutes to allow flavors to meld and sauce to thicken slightly. Stir occasionally and mash a few beans with the back of a spoon to create body and creaminess.

13. Taste and adjust seasoning: add more salt, pepper, or a pinch more sugar if needed. Remove and discard the bay leaf.

14. Stir in the fresh lime juice and chopped cilantro or parsley, and fold in the remaining sliced scallions. Warm through for 1 minute, then remove from heat.

15. If the beans are thicker than desired, stir in small amounts of reserved cooking liquid or stock until you reach the preferred consistency. Keep warm until serving.

16. Divide the coconut rice among 4 bowls or plates (serves approximately 4). Spoon the Caribbean spiced black beans over or beside the rice.

17. Garnish with extra sliced scallion tops, chopped cilantro, lime wedges, and optional crumbled feta or plantain chips for crunch. Serve immediately.