Jamaican Red Beans & Rice

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

Course Dinner & Main Course, Side Dish

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings cups (1.5 L)

Calories 210

1 Tbsp (15 mL) canola oil
1/2 cup (125 mL) onion, chopped
1/2 cup (125 mL) red or green bell pepper, chopped
1 clove garlic, minced
1/2 jalapeno pepper, veins & seeds removed, minced (see notes)
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 notes)
1 can (14 oz/398 mL) red chili beans, drained & rinsed (yields 1 ¼ cups/300 mL cooked beans) (see notes)
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
hot, cooked rice, to serve, if desired

Heat oil in Dutch oven over medium-high heat. Sauté onion, peppers, garlic, jalapeno, thyme and allspice for 3 to 4 minutes.
Add broth, beans and sweet potatoes and bring to a boil. Reduce heat and simmer, uncovered, until sweet potatoes are tender, about 10-15 minutes. Stir in lime juice. Serve over rice, if desired.

It is recommended to wear gloves when cutting and working with jalapeno peppers as they can cause stinging and/or burning to your hands.
To make this recipe gluten free, look for 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 extra black beans.