Caribbean Pink Beans and Coconut Rice with Habanero and Thyme
A vibrant one-pot Caribbean dish that combines creamy pink beans with fragrant coconut rice, infused with aromatic spices and fresh herbs. The beans are simmered with coconut milk, ginger, and lime zest while whole habanero peppers and thyme sprigs add depth without overwhelming heat. This comforting meal makes an excellent weeknight dinner or side dish for Caribbean-inspired menus, offering rich coconut flavor balanced by bright citrus notes and warming spices.
Ingredients
- 1 cup Camellia Brand Pink Beans, rinsed and sortedblack beans1:1vegetarian
similar texture and cooking time
- 3 cups water
- 1 13.5-ounce can unsweetened coconut milk
- 1 cup sweet onion, chopped
- 2 green onions, thinly sliced
- 2 tablespoons garlic, coarsely chopped
- 4 teaspoons kosher salt, divided
- 1 teaspoon fresh ginger, finely minced
- 1 teaspoon lime zest
- ½ teaspoon ground black pepper
- 5 sprigs fresh thyme
- 1 whole habanero peppersjalapeño1:1milder
less heat
- 1 teaspoon whole allspice berries
- 2 cups long-grain white rice, rinsed
- lime wedges(optional)
- sliced green onion(optional)
- sliced Fresno peppers(optional)
- hot sauce(optional)
Instructions
- 1
Cover beans with water by 2 inches and soak for 8 hours or overnight
- 2
Drain and rinse soaked beans, then return to pan
- 3
Add water, coconut milk, sweet onion, green onion, garlic, salt, ginger, lime zest, and black pepper to beans
- 4
Bundle thyme, habanero peppers, and allspice berries in cheesecloth and tie with kitchen twine, then add to pot
- 5
Bring to a boil over medium-high heat
- 6
Reduce heat to low, cover, and cook until beans are tender
- 7
Stir in rice and remaining salt
- 8
Cover and cook for 20 minutes
- 9
Remove from heat and let stand covered for 10 minutes
- 10
Discard cheesecloth bundle and fluff rice with a fork
- 11
Serve with lime wedges, green onion, Fresno peppers, and hot sauce
Tips
Soak beans overnight for best texture and even cooking throughout the dish
Keep habaneros whole in cheesecloth to add heat without seeds dispersing
Let rice rest covered after cooking to ensure perfectly fluffy grains
Good to Know
Refrigerate leftovers up to 4 days in covered container
Beans can be cooked 2 days ahead; add rice when ready to serve
Serve hot with fresh lime juice and desired toppings
Common Mistakes
Don't skip soaking beans to avoid uneven cooking
Keep heat low when simmering to prevent scorching bottom
Substitutions
Dairy-Free Swaps
General Alternatives
less heat
FAQ
Can I use canned beans instead of dried?
Yes, use 3 cups drained canned beans and reduce initial cooking time to 15 minutes before adding rice.
How long will this keep in the refrigerator?
Store covered in refrigerator up to 4 days. Reheat gently with splash of coconut milk if needed.
Can I make this less spicy?
Remove habanero peppers entirely or substitute with milder jalapeño for less heat while keeping flavor.