Kidney Bean Curry (Jamaican-Style)

Kidney Bean Curry (Jamaican-Style)

This Kidney Bean Curry (Jamaican-Style) is unlike any you have ever tried. The coconut sauce, herbs, and spices are perfectly balanced, and tastes great with Brown Rice.

5 from 15 votes

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Course: Main Course, Side Dish

Cuisine: Jamaican

Keyword: curry, kidney bean

Prep Time: 20

Cook Time: 1 5

Total Time: 1 25

Servings: servings

Calories: 323kcal

Ingredients

1 cup dried kidney beans or 2 (15-ounces) cans rinsed and drained
1 tablespoon coconut oil or 1/4 vegetable broth for oil-free
1 small onion chopped
4 cloves garlic minced
1 teaspoon fresh ginger grated
2 stalks green onions chopped
2 medium tomatoes chopped
1 teaspoon ground coriander
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 cup coconut milk
1/4 cup water
1 Scotch bonnet pepper whole, or 1/4 teaspoon cayenne pepper
1/2 teaspoon salt or to taste

Instructions

If you are using dried kidney beans, sort and rinse dried beans well, put them in a large bowl or pot. Add enough water to cover (about 3 cups) and soak beans overnight or for around 8 hours.
Rinse and drain beans, place beans and water to cover (about 6 cups) in a large pot to boil. Reduce heat and simmer for about 1 hour, or until beans are tender.
Drain beans and reserve 1/2 cup cooking liquid, set aside. Heat a large saucepan with oil on medium-high heat.
Add onion and cook until soft, about 4 minutes. Add garlic and ginger, cook for 30 seconds. Add green onions, tomatoes, coriander, cumin, turmeric, and thyme, stirring for 2 minutes.
Add beans, coconut milk, water or reserved liquid, Scotch bonnet pepper, and bring to a boil, reduce to simmer for about 15 minutes, or until sauce thickens.
Add salt to taste.

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