Red Beans and Rice…

For meatless Monday, I reached back to one of my old recipe of Island style Red Beans and Rice.  Unfortunately, we won’t be traveling this holiday season because we just moved into our new home and I have lots to do to get us settled in.  So no escape to the islands but I decide to bring the island flavors to our home.

The difference between southern flavored and island flavored red beans and rice is cooking the beans in coconut milk. This simple yet different ingredient makes the beans so much sweeter and tastier. On this version, I also left out the Scotch Bonnet pepper, keeping it sweet for my kids. I made a big pot of Red Beans and Rice so we can nibble on them  for 2 to 3 days as a side dish with chicken or as a main dish for meatless Mondays.

It’s been an amazing journey to our new home in Chatsworth and so far the weather has been perfect up till today when it got extremely windy and cold,  but It still feels good!

It’s time to get ready for Christmas…

Happy Holidays!

Ali in the Valley

Red Beans and Rice…

Tasty but not too hot Island Style Red Beans and Rice are an extremely nutritionally complete one-pot meal.

Course: Beans and Rice

Cuisine: Island

Servings: 6

Author: Alison Ball


  1. ½ pound dried red peas kidney beans or small red beans (1 cup)

  2. 6 to 8 cups coconut milk

  3. 1 teaspoon freshly ground black pepper

  4. 2 whole scallions crushed

  5. 2 sprigs fresh thyme or 11/2 teaspoons dried thyme

  6. 2 cups uncooked long-grain white rice

  7. 2 teaspoons salt


Wash the beans thoroughly and place them in a medium-size saucepan with the coconut milk, black pepper, scallions and thyme. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 1 to 2 hours, or until the beans are almost tender (adding water as needed to keep the beans covered).

Remove the thyme (if using whole sprigs) and scallions. Add the rice and salt. If necessary, add more water so that the liquid is 1 inch above the rice. Bring it to a boil over high heat, then reduce the heat, cover and simmer for 20 minutes. Fluff it with a fork. The grains of rice should easily separate and not be mushy.




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