Caribbean Red Beans and Rice

Cook the beans from scratch and use the cooking liquid instead of the vegetable broth if you’ve got the time.

Serves: 4Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4


  • 3 cloves garlic, peeled
  • 1 small onion, peeled and chopped
  • 3 stalks celery, chopped
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. olive oil
  • 1⁄2 tsp. dried rosemary
  • 1⁄2 tsp. dried thyme
  • 1⁄4 tsp. ground cloves
  • 1 can (15 oz.) kidney beans, drained and rinsed
  • 3 cups vegetable broth
  • 2 bay leaves
  • 1 1⁄2 cups rice
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Use a food processor to process the garlic, onion, celery, and parsley until finely grated or minced.
  • Heat onion mixture in olive oil, stirring frequently, for a few minutes until soft. Add rosemary, thyme, cloves, and beans, stirring to combine well. Cook for a few more minutes until fragrant.
  • Reduce heat and add vegetable broth, bay leaves, and rice. Bring to a slow simmer, cover, and cook for 30 minutes.
  • Reduce heat to low, uncover, and cook for 10 more minutes, or until most of the liquid is absorbed. Season with salt and pepper.
  • Remove bay leaves before serving.