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Jamaican Red Beans & Rice

This quick-and-easy bean dish brings an authentic taste of Jamaica right to your kitchen!


  • 1 Tbsp (15 mL) canola oil
  • 1/2 cup (125 mL) onion, chopped
  • 1/2 cup (125 mL) red or green pepper, chopped
  • 1 garlic clove, minced
  • 1/2 jalapeno pepper, veins & seeds removed, minced (see tips)
  • 1 1/2 tsp (7 mL) dry thyme leaves
  • 1/4 tsp (1 mL) allspice
  • 1 can (14 oz/398 mL) low-sodium vegetable or chicken broth (see tips)
  • 1 can (14 oz/398 mL) red chili beans, drained & rinsed (yields 1 ¼ cups/300 mL cooked beans) (see tips)
  • 1 can (14 oz/398 mL) black beans, drained & rinsed (yields 1 ¼ cups/300 mL cooked beans)
  • 2 cups (500 mL) sweet potatoes, peeled & cubed
  • 3 Tbsp (45 mL) lime juice


Heat oil in Dutch oven over medium-high heat. Saute onion, peppers, garlic, jalapeno, thyme and allspice for 3 to 4 minutes. Add broth, beans and sweet potatoes and heat to boil.

Reduce heat and simmer, uncovered, until sweet potatoes are tender, about 10-15 minutes. Stir in lime juice. Serve over rice.


  • It is recommended to wear gloves when cutting and working with jalapeno peppers as they can cause stinging and/or burning to your hands.
  • Use gluten-free commercial or homemade vegetable or chicken broths.
  • Red kidney beans can be used if you can’t find red chili beans or you can use black beans.

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