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Caribbean Red Beans and Rice

This Caribbean-Style Red Beans and Rice is a rich, comforting one-pot meal filled with bold island flavor. Smoky pork neck bones and browned kielbasa sausage simmer with tender kidney beans, creamy coconut milk, carrots, bell peppers, fresh thyme, allspice, and Scotch bonnet pepper. Homemade spinners add a traditional, satisfying touch, soaking up every bit of the savory, well-seasoned broth. Served over warm rice, this hearty Caribbean-inspired dish is perfect for Sunday dinner, family gatherings, or whenever you crave a comforting meal made with love.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 6
Course: Main, Main Course
Cuisine: American, Jamaican
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 1 lb. Smoked pork neck bones
  • 1 package smoked polka kielbasa sausage cut in desired sizes
  • 1 29 oz can red kidney beans
  • 1 15 oz can red kidney beans
  • 1 cup coconut milk
  • 4-6 cups of water
  • 2 medium size carrots washed, peeled , cut into desired sizes
  • 1 onion diced
  • 4 garlic cloves 1 smashed and 3 minced
  • 2 green onions smashed
  • ½ green bell pepper diced
  • 4 sprigs fresh thyme
  • 1 scotch bonnet pepper
  • 8 whole all spice berries
  • 1 tsp black pepper onion powder, garlic powder, smoked paprika, chicken seasoning, all-purpose seasoning, sazon
  • Salt to taste
  • Tbsp butter
  • Tbsp olive oil
  • Juice of ½ lemon
  • 1 ½ cup all-purpose flour add ½ tsp salt ( make a soft dough)

Method
 

  1. Wash smoked pork neck bones and add it to stock pot with 5 cups of water, whole all spice berries and the smashed garlic. Cook for 45 minutes, when time is almost up, in a skillet add olive oil brown sausages on both sides abut 2 minutes per sides, when done, add the onions, minced garlic and green bell peppers, cook for 5 minutes while stirring constantly. Add the sauté vegetables and sausage to stock pot with cooked neck bones, add the coconut milk, and all the seasonings, mix well to combine, add the green onions, fresh thyme, scotch bonnet pepper a, add you spinners ( take small pieces of your dough about the size of a quarter)) and roll them in the palm of your hands, and add them add the carrots , stir well to combine and cook for additional 15 minutes

Notes

This Caribbean-Style Red Beans and Rice is a rich, comforting one-pot meal filled with bold island flavor. Smoky pork neck bones and browned kielbasa sausage simmer with tender kidney beans, creamy coconut milk, carrots, bell peppers, fresh thyme, allspice, and Scotch bonnet pepper. Homemade spinners add a traditional, satisfying touch, soaking up every bit of the savory, well-seasoned broth. Served over warm rice, this hearty Caribbean-inspired dish is perfect for Sunday dinner, family gatherings, or whenever you crave a comforting meal made with love.