INGREDIENTS

  • 1/2 cup of small red beans
  • 2 cups of Jasmine Elephant Rice
  • 3 cups of water
  • 1 tsp of seasoning salt
  • 1 chicken bouillon cubes
  • 1 tsp of black pepper
  • 1 tbsp of epis
  • 1 scotch bonnet pepper
  • 1 sprig of fresh thyme
  • 1 sprig of parsley
  • 4-5 whole cloves
  • 1 clove of garlic
  • 1/2 medium onions, diced
  • 1 tsp of minced garlic
  • 1 bay leaf
  • 1/4 cup of olive oil

DIRECTIONS

STEP 1:

Pour 4 cups of water into a pot. Add the red beans and garlic clove to a pot and let it boil over high heat.

STEP 2:

Add more water as the beans begin to surface to the top.

STEP 3:

Let it cook until the beans are softened.

STEP 4:

Drain the beans and reserve the liquid.

STEP 5:

In a separate pot, add 1/4 cup of oil over medium-high heat.

STEP 6:

Add the cooked beans and sautee for about 2-3 mins.

STEP 7:

Mix in the minced garlic, diced onions, chicken bouillon cube, whole cloves, seasoning salt, black pepper, and epis for another minute to bring out the flavor.

STEP 8:

Add in the fresh thyme and bay leaves.

STEP 9:

Pour in the reserved liquid (totaling 3 cups).

STEP 10:

Stir in the rice and scotch bonnet pepper.

STEP 11:

Reduce to low heat, cover and let it cook until all the liquid is absorbed for 25-30 mins. Do not peek in or lift the lid the entire time. 

STEP 12:

Remove bay leaf and thyme. Serve hot.

Nutritional Info

No nutrition information available for this recipe

Cooking Tips

The speed of cooking is in the bean soaking process. Be sure to soak your beans overnight or for at least 4 hours. It will reduce your cooking time by half.

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Prep Time
15 Mins
Cooking Time
45 Mins
Serves
6 - 8

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