Jamaican Red Beans & Rice

Name: Jamaican Red Beans & Rice
Cuisine: Jamaican
Ingredients: 1 onion, chopped; Canola or olive oil, for cooking; Canola or olive oil, for cooking; 2 celery stalks, chopped; 1 red or yellow bell pepper, seeded and chopped; 1 red or yellow bell pepper, seeded and chopped; 3 to 4 garlic cloves, crushed or chopped; 4 cups (1 L) cooked red kidney beans, or two 19 oz (540 mL) cans, drained; 4 to 5 plum tomatoes, chopped, or one 14 oz (398 mL) can diced or stewed tomatoes; 4 to 5 plum tomatoes, chopped, or one 14 oz (398 mL) can diced or stewed tomatoes; 4 to 5 plum tomatoes, chopped, or one 14 oz (398 mL) can diced or stewed tomatoes; ¼ cup (60 mL) Pickapeppa sauce (about half a bottle); Steamed rice, for serving

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Jamaican red beans and rice is one of the best-known beans-and-rice dishes. Pickapeppa sauce is a Jamaican condiment made with tomatoes, onions, sugar, vinegar, mangoes, raisins, tamarind, peppers, and spices—you’ll find it alongside the ketchup, hp, and Worcestershire on most supermarket shelves. It’s well worth seeking out if you plan to make a batch or two of red beans and rice. If you like, use half red kidney beans, half black beans.

Ingredients

Americas
Jamaica
Gluten-free
Vegan
Caribbean

Ingredients

Method