Ingredients
- null 1 cup dried kidney beans, rinsed
- null 6 cups water
- null 2 Tbsp coconut oil
- null 1 onion, diced
- null 2 cloves garlic, minced
- null 1 Tbsp fresh thyme, finely chopped
- null 1 Tbsp fresh ginger, ginger
- null 1 ½ cups RiceSelect Texmati® White Rice
- null 1 tsp curry powder
- null 1 tsp chili powder
- null ½ tsp salt
- null ½ tsp pepper
- null ¼ tsp ground allspice
- null ¼ tsp cayenne pepper
- null 1 can (14 oz) coconut milk
- null 1 ¾ cups vegetable broth
- null 2 Tbsp lime juice
- null 2 green onions, thinly sliced
- null 2 green onions, chopped
- null ¼ cup canola oil
- null 2 Tbsp soy sauce
- null 2 Tbsp lime juice
- null 1 Scotch bonnet chili pepper, seeded
- null 4 tsp fresh thyme leaves
- null 1 Tbsp fresh ginger, chopped
- null 1 Tbsp ground allspice
- null 2 cloves garlic
- null 2 tsp brown sugar
- null 1 tsp cinnamon
- null 1 tsp pepper
- null ½ tsp salt
- null ¼ tsp ground nutmeg
- null 2 small eggplants, sliced lengthwise into 1-inch slices
- null Lime wedges, for serving
Instructions
- Rice & Beans: Add beans to Instant Pot. Pour 6 cups of water over top. Close lid and lock to seal. Set Pressure Cook function to high heat for 15 to 18 minutes or until tender. Carefully release pressure manually according to manufacturer’s instructions before removing lid. (If additional cooking is required, close lid and lock to seal, then activate high setting for additional minutes.) Drain and rinse beans; set aside.
- Grilled Jerk Eggplant: In food processor or blender, purée green onions, oil, soy sauce, lime juice, chili pepper, thyme, ginger, allspice, garlic, sugar, cinnamon, pepper, salt and nutmeg; toss mixture with eggplants. Let stand for at least 30 minutes or up to 60 minutes.