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carribean beans and rice
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5 from 1 vote

Caribbean Beans and Rice

This is our favorite way to eat beans and rice!
Course: Main Course
Servings: 7
Author: Joy Kincaid


  • 2 cups dry pinto beans
  • 6 cups water
  • 1 tbsp salt
  • 2 tbsp oil (we use expeller pressed coconut oil)
  • 4 cloves garlic, minced
  • 1 bunch green onions, chopped
  • 1 tbsp dried parsley
  • 1/4 tsp pepper
  • 1/8 tsp ground cloves
  • 2 cans diced tomatoes
  • 2 cups rice


  • Rinse and soak pinto beans in water overnight.
  • In the morning, drain the beans. Add the beans, 6 cups of water, and salt to a large pot (I just use the pot I soaked the beans in).
  • Bring beans to a boil, then reduce heat to simmer. Simmer for about 40 minutes or until beans are tender. Drain beans and reserve the bean liquid.
  • When the beans are almost finished cooking, add the oil, garlic, onions, and seasonings together in a skillet. Saute for about 5 minutes.
  • Add the sauteed vegetables, 2 cans of diced tomatoes (with the juices), and 2 cups of rice to the pot with the beans in it. Add 4 cups of the reserved bean liquid (add water if necessary to make about 4 cups). 
  • Bring to a boil, cover, and reduce heat to simmer. Cook 20-25 minutes without stirring so the rice will cook properly.
  • That's it! Serve this with a green salad for a complete and delicious meal.