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+ servings

The perfect Rice and Beans

The perfect Rice and Beans. A dish that goes so well with the Chicken in Creole Sauce and any meat sauce.
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Prep Time 3 hrs 15 mins
Cook Time 50 mins
Total Time 4 hrs 5 mins
Course Dinner, Side Dish
Cuisine Caribbean
Servings 6
Calories 2646 kcal


  • 3 cups long-grain rice yellow rice preferred but not necessary
  • 1/2 cup red or black kidney beans
  • 1/4 cup of oil
  • 4 cups cooking liquid for the beans
  • 1 teaspoon vinegar
  • 4 cloves of garlic
  • 2 tablespoons chopped parsley
  • 1 medium onion or 3 scallions
  • 3 sprigs of thyme
  • 3 whole cloves
  • 1 whole habanero or scotch bonnet pepper
  • Salt and pepper to taste or a cube of chicken bouillon


  • Boil beans in 6 cups of water (adding more water if necessary - cooking time will vary between 45 minutes to 1 hour depending on beans). Do not overcook the beans. Drain beans, set aside and save water for later use. Measure beans water - need 5 1/4 cups of beans water for the rice. If you don't have enough add hot water and return the pot with the bean water to the stove and bring to a boil. Once it starts to boil turn off heat.
  • In a heavy bottom pot over medium heat, add oil, crushed garlic, onion or scallions, thyme and parsley. Fry for 5 minutes while stirring (do not allow garlic to burn). Add the drained beans to the mixture, whole cloves salt and pepper to taste or chicken bouillon cube. Let fry approximately 5 to 7 minutes on low to medium heat and be careful not to crush the beans. Add beans water, vinegar (secret ingredient) and the whole pepper (do not burst or crush the pepper, leave whole).
  • Cover and bring to a boil. Let boil for about 5 minutes. Remove pepper and verify the seasoning. Add the rice to the mixture and mix delicately. Let boil and wait until liquid has almost evaporated, lower heat and cover to continue cooking. Allow rice to cook approximately 30 minutes over low flame. Uncover the pot remove hot pepper and mix again very gently. Turn off heat, cover and keep warn before serving.


Prepping and cooking time will vary depending on beans and if you soak the beans prior to boiling.
You can use a combination of chicken bouillon with salt and pepper or just salt and pepper. Vegetarians can also use vegetable bouillon cubes instead of chicken bouillon.


Calories: 2646kcalCarbohydrates: 470gProtein: 49gFat: 58gSaturated Fat: 9gSodium: 41mgPotassium: 1087mgFiber: 15gSugar: 1gVitamin A: 936IUVitamin C: 23mgCalcium: 225mgIron: 9mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword rice and beans, rice and beans recipe, rice dish, rice recipes, side dish
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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