Directions:
- Rinse and sort beans and place in a stockpot.
- Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
- Drain and rinse beans.
- Bring to a boil with chicken stock, water, and coconut cream.
- Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
- Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
- Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
- Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
- Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
- For Vegetarian use water not the chicken broth or stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.06 Kcal (1189 kJ) | ||
| Calories from fat | 43.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 7% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 718.32mg | 30% | |
| Potassium | 249.71mg | 5% | |
| Total Carbs | 53.69g | 18% | |
| Sugars | 11.01g | 44% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 6mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.64 Kcal (409 kJ) | ||
| Calories from fat | 14.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 7% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 246.92mg | 30% | |
| Potassium | 85.84mg | 5% | |
| Total Carbs | 18.46g | 18% | |
| Sugars | 3.79g | 44% | |
| Dietary Fiber | 1.16g | 14% | |
| Protein | 1.78g | 10% | |
| Vitamin C | 2.1mg | 10% | |
| Iron | 0.3mg | 5% | |
| Calcium | 14.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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