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.

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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