Jamaican Peas and Rice

A subtle, slightly sweet coconut aroma—along with Scotch bonnet, thyme, scallion, ginger, and garlic—encompasses every bite of this classic Jamaican dish.

Jamaican Rice and Peas

Jamaican Rice and Peas is an extremely traditional and popular dish perfect for a Caribbean feast. This easy recipe is an authentic side for jerk chicken.

Kidney Beans with Aji Amarillo Sauce

Kidney beans cooked in a sauce that's a play on green Peruvian Aji Amarillo.

Jamaican rice and peas (beans)

Ordinarily, Jamaican rice and peas is cooked on the stove. But the oven is better - guaranteed fluffy coconut rice, every time!

Black Nightfall Beans With Red Chili Pods, Tomatoes, and Avocado From 'The New Vegetarian Cooking for Everyone'

Beans and rice are a staple for good reason—they're hearty, simple, and a perfect blank canvas for many different flavors. Deborah Madison gives several variations for both beans and rice in her recently re-released cookbook, The New Vegetarian Cooking for Everyone, one of the greatest of which is this creamy amalgamation of heirloom spotted black beans with New Mexican chilies.

The Food Lab Junior: Dakota’s Red Beans and Rice

A simplified version of New Orleans-style red beans and rice is a great way to get your kids involved in the kitchen (and it also happens to be delicious).

Easy Coconut Curry Sauce

An incredible Coconut Curry Sauce that's creamy with great depth of flavour yet is simple to make with everyday spices. Use for chicken, vegetables, lentils!

Geomeun-kongjorim (Braised black beans)

Braised black beans (geomeun-kongjorim) is a popular and easy side dish. Sweet and a little nutty, it goes well with beer, but usually we serve it with rice. Korean housewives make it on a regular basis and keep it in the fridge so it's available any time, because children love it. There's...

Brazilian Coconut Chickpea Curry

Brazilians make everything more interesting... including canned chickpeas! This Brazilian Chickpea Curry is simple to make and as fabulous as it sounds.

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook'

Kale salads and sauteed greens with chile flakes only go so far to satisfy my curious cravings, so I'm always looking for a new way to get my fix. Marvin Gapultos's recipe for Kale Greens in Coconut Milk is just the ticket: the greens are given a long-ish simmer in a potent mixture of thick coconut milk, shrimp paste, shrimp stock, and Thai chiles, emerging supple and succulent.