Jamaican Style Peas & Rice (Red Beans & Rice)

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 252.2
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 40.6 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 10.9 g
  • Protein: 8.0 g

View full nutritional breakdown of Jamaican Style Peas & Rice (Red Beans & Rice) calories by ingredient

Number of Servings: 12


    2 cups dried small red beans
    3 cloves garlic, minced
    5 1/2 cups water
    salt, to taste
    2 2/3 cups coconut milk
    pepper, to taste
    1 medium onion, chopped
    2 sprigs fresh thyme (about 1 tsp)
    2 fresh habanero or scotch bonnet peppers
    2 2/3 cup jasmine rice, uncooked


In a saucepan combine - dried beans, water, garlic and salt.
Bring to a boil.
Cook, covered over medium heat for about 2 hours - until beans are tender.
Add the coconut milk, pepper, onion, thyme and whole fresh peppers.
Bring to a boil.
Cook, covered at a simmer for about 25 minutes - until rice is done and liquid has been absorbed.

Makes 12 servings.

Note - If you follow the recipe exactly this dish is on the light side seasoning wise, as it is traditionally used as the side dish to very flavorful curry type dishes. If you want to bump up the flavor I recommend adding double the garlic and thyme and increasing the number of hot peppers too.

Number of Servings: 12

Recipe submitted by SparkPeople user SLCOLMAN.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    Regular part of Sunday dinner, just like home in Jamaica - 4/16/09

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    Very happy to see west indian dishes are being represented on this site!!! Thanks!! - 10/2/11

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    instead of using up too many hours/gas/electric/energy boiling the beans for two hours (although that is the cool old time way), one can also put the beans, coconut milk, scallions and thyme in a pressure cooker and the cooking time will be about half an hour or so. Then follow the rest of recipe. - 1/4/10

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    This is so yummy! Thank you! - 8/1/09

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    Very Good
    old time cooking....I too use skillion instead of the onion...thanks for sharing - 1/18/09