2 cups soaked, washed red kidney beans

8 stalks of green onions/scallions

8 large cloves of garlic

1 piece of ginger

1 habanero pepper

1 pimento pepper (Trinidad seasoning pepper)

a handful of cilantro (half a bundle)

1 whole onion

2 tablespoon thyme

1 teaspoon ground allspice

1 tablespoon black pepper

1 tablespoon salt

6 cups of coconut milk

chicken broth

1 cup of chopped salted pork

2 cups or washed and drained parboiled rice.


To a food processor add cilantro, garlic, peppers, scallions and ginger. Pulse to mix the seasoning paste.

Heat a large heavy bottomed pot on the stove. Add the chopped salted pork to it. Let is crisp up and render its fat.

Add most of the seasoning paste to the rendered salted pork, reserving about 2 tablespoons. Add black pepper, thyme and allspice. Add in the beans and salt. Mix to combine.

Pour in the coconut milk. Cover and let this simmer for one and a half hours. Until the kidney beans are tender.

Add in the rice, with the reserved 2 tablespoons of seasoning paste and two cups of chicken broth. Cook until the liquid has evaporated and the rice is tender.

Taste for salt. Adjust if necessary.

Serve with Jerk Chicken.








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