Jamaican Vegetables, Beans and Rice Recipe | The Student Pocket Guide

This is a well known Jamaican family dish that was traditionally served on Mondays for using up the salty ham left over from the previous Sunday dinner. There are many variations of this recipe; this Jamaican version uses coconut milk, but you could use stock if you prefer. This recipe is an ideal base for adding any vegetables that you have lurking in the back of the fridge…


(Serves 4-6)
75g streaky bacon, roughly chopped
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
250g leftover ham or sausage cut into small pieces
½ teaspoon cayenne pepper
1/2 teaspoon dried thyme or a few sprigs of fresh thyme
300ml long grain rice
Cooked vegetables such as peppers, courgettes and broccoli
Black pepper
Sprigs of coriander
Tabasco sauce or a hot sauce of your choice
400ml can of Coconut milk
2 x 400g cans of drained and rinsed kidney beans


  • 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.