Friday, August 27, 2010


Jamaican Red Beans

2 cups dried red kidney beans, cleaned and soaked 
6 cups unsalted chicken broth or water 
2 medium onions, chopped 
2 stalks celery, thinly sliced 
2 tsp ham or chicken bouillon granules 
2 tsp dried thyme 
½ tsp ground allspice 
¼ tsp ground black pepper 
2 bay leaves 
2-3 dried hot red chili pepper pods 
2 tbs distilled white vinegar 

Combine all of the ingredients except for the vinegar in a 3qt pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 2 hours, or until beans are soft and the liquid is thick. Add a little more liquid during cooking if needed. Remove the pot from the heat, and discard the bay leaves and pepper pods. Stir in vinegar, and serve hot, ladling the beans over brown rice if desired. Serves 7.


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