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Jamaican Vegetables Beans And Rice


This is an amazing recipe, you can use all kinds of leftovers, they mix with rice, very tasty!













Trans-fat Free, High Fiber


75 grams bacon
streaky, roughly chopped
1 each onions
peeled and crushed
800 grams white kidney beans, canned
or red, drained and rinsed
400 millilitres coconut milk
250 grams ham
or sausage leftover, cut into small pieces
½ teaspoon cayenne pepper
½ teaspoon thyme
dried, or a few sprigs of fresh thyme
300 millilitres long grain rice
1 x soup vegetables
cooked, such as peppers, courgettes and broccoli
1 x salt
to taste
1 x black pepper
to taste
1 x coriander
Sprigs, as needed
1 x red hot pepper sauce
as needed


In a non-stick medium pan, add the chopped bacon and cook until the fat is released then add the onion and garlic and cook until just soft over a low heat.

Add the beans, coconut milk, ham or sausage, cayenne pepper and thyme and bring to the boil.

Allow it to cook, stirring for about 1 minute.

Add the rice and 450ml boiling water, turn down the heat to barely a simmer, cover and leave undisturbed for about 25 minutes.

When the rice is tender, stir gently and add any leftover vegetables, then season to taste.

Serve in bowls and garnish with coriander sprigs, allow your guests to help themselves to the spicy sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 340362% of calories from fat
 % Daily Value *
Total Fat 68g 105%
Saturated Fat 19g 95%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 1215mg 51%
Total Carbohydrate 2475g 2475%
Dietary Fiber 127g 508%
Sugars g
Protein 1364g
Vitamin A 1% Vitamin C 2%
Calcium 270% Iron 2240%
* based on a 2,000 calorie diet How is this calculated?


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