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Jamaican Vegetables, Beans and Rice

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

This is a well known Jamaican family dish that was traditionally served on Mondays for using up the salty ham left over from the previous Sunday dinner. There are many variations of this recipe; this Jamaican version uses coconut milk, but you could use stock if you prefer. This recipe is an ideal base for adding any vegetables that you have lurking in the back of the fridge.

 75 g streaky bacon, roughly chopped
 1 onion, peeled and chopped
 2 garlic cloves, peeled and crushed
 250 g leftover ham or sausage cut into small pieces
 ½ tsp cayenne pepper
 ½ tsp dried thyme or a few sprigs of fresh thyme
 300 ml long grain rice
 Cooked vegetables such as peppers, courgettes and broccoli
 Black pepper
 Sprigs of coriander
 Tabasco sauce or a hot sauce of your choice
 400 ml can of Coconut milk
 800 g cans of drained and rinsed kidney Beans

In a non-stick medium pan, add the chopped bacon and cook until the fat is released then add the onion and garlic and cook until just soft over a low heat.


Add the beans, coconut milk, ham or sausage, cayenne pepper and thyme and bring to the boil. Allow it to cook, stirring for about 1 minute.


Add the rice and 450ml boiling water, turn down the heat to barely a simmer, cover and leave undisturbed for about 25 minutes.


When the rice is tender, stir gently and add any leftover vegetables, then season to taste. Serve in bowls and garnish with coriander sprigs, allow your guests to help themselves to the spicy sauce.