This authentic Jamaican rice and peas recipe is an easy side dish with lots of flavour! Scotch bonnet pepper adds a kick, while coconut milk makes it delicious.
Rice and peas is a quintessential Jamaican side dish. It’s almost a requirement at any kind of dinner, get-together, or celebration, and it’s also one of the easiest Jamaican dishes to prepare. Win!
Jamaican rice and peas is naturally vegan, with coconut milk to give the dish a delicious flavour, along with standard Jamaican seasonings: scallion, Scotch bonnet, allspice, thyme, salt, and garlic. This is one of those dishes where simple ingredients come together to create something divine!
Why You’ll Love Jamaican Rice and Peas
- Make it your own . There are so many ways to prepare rice and peas! I share a few ideas later in this post, but you can feel free to put your own spin on it too.
- A classic combination . From congri to dirty rice and arroz con gandules , every culture seems to have its own version of rice and beans! It’s a satisfying combo that’s a great way to round out a meal.
- Goes with so many main dishes . It’s not just for Jamaican food! Even a simple protein like baked tofu will pair well with this recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dried red kidney beans – Soak these in water overnight to reduce the cooking time.
- Water – If you’d like, unsalted vegetable stock will also work.
- Uncooked long grain rice – Short-grain rice is stickier, which isn’t what we want for this recipe.
- Full-fat coconut milk – This adds a fabulous rich flavour.
- Sea salt
- Scallion
- Scotch bonnet pepper – You can substitute a habanero if you can’t find Scotch bonnets locally. It will not taste the same, as the scotch bonnet pepper gives a distinct slightly fruity flavour, but it works in a pinch.
- Garlic
- Pimento berries – AKA allspice.
- Thyme – Sprigs of fresh thyme are best, but you can substitute dried if you have to.
How to Make Jamaican Rice and Peas
- Rinse the beans . Place them in a colander and rinse, discarding the soaking water.
- Cook the beans . Add the beans to a pot and cover with water. Bring to a boil, then simmer until tender.
- Add the remaining ingredients . Stir everything else into the pot with the beans. Cover and bring to a boil, then reduce the heat and simmer until the rice is tender.
- Finish . Remove from heat and rest, covered, for 10 minutes. Season to taste, then serve.
Tips and Variations
- Be aware that cooking times can vary . Use my instructions as a guide, but be sure to pay attention while cooking the dish. Your dried kidney beans may be slightly larger or smaller than mine (hence needing a little bit more or less water), the rice size or shape may be different, etc. Take note of your own ingredients and enjoy the cooking process—don’t stress! I guarantee that every Jamaican mother or grandmother has a different variation!
- Use a pressure cooker . If you like to cook beans in your Instant Pot, you can definitely cook the kidney beans that way to speed up the process since that’s the part of the recipe that takes the most time.
- Don’t break apart the Scotch bonnet pepper . Although there is Scotch bonnet in this recipe, it is not spicy. The pepper adds a delightful flavour, but not much heat since it’s not diced. (Be sure not to burst the pepper or your Jamaican rice and peas will be spicy.)
- Try another variety of bean . Kidney beans are the traditional choice, but you can try another dry bean in this recipe if you’d like. (I don’t recommend using canned beans because the flavour and texture isn’t quite the same.)
What to Serve With Rice and Peas
- Ackee and saltfish . My vegan ackee and saltfish is a traditional breakfast recipe, but it also pairs well with Jamaican rice and peas.
- Plantains . Mangú is a Dominican plantain dish, but it’s fantastic with any variety of rice and beans.
- Jerk dishes . My Jamaican jerk tofu is perfect alongside this rice and peas recipe.
- Hot Sauce. If you do want some spice, you can drizzle my Scotch Bonnet Pepper Carrot Hot Sauce on this!
- Other Jamaican recipes . Like Jamaican fried dumplings !
How to Store Leftovers
Transfer leftover Jamaican rice and peas to an airtight container and refrigerate for up to 5 days. When you’re ready to reheat, you can use a microwave or the stovetop. Add a splash of coconut milk or water if the rice and peas are dry.
Can I Freeze This Recipe?
Yes, you can! Place the rice and peas in a freezer-safe container or a freezer bag, pressing out as much air as possible before sealing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and then reheat according to the instructions above when you’re ready to serve.
More Rice Recipes
- Pineapple Fried Rice
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Broccoli Cheese Rice Casserole
- Korean (Gochujang) Tofu Rice Bowls
- Vegan Sushi Rice Bowl with Sesame Soy Dressing
Ingredients
- 1 cup dried red kidney beans , soaked overnight in water. or for 8 hours at least
- 3 cups water , up to 4 cups to cover the peas while boiling
- 2 cups uncooked long grain rice , not jasmine rice, and ensure the bag just says long grain rice*
- 13.5 ounce can full fat coconut milk
- 1 teaspoon sea salt
- 3 stalks scallion , cut or torn in half
- 1 scotch bonnet pepper
- 2 cloves of garlic
- 1 teaspoon pimento berries/allspice
- A few sprigs of thyme
Instructions
- Rinse your soaked kidney beans thoroughly in a sieve, strainer or colander. Discard that water it was soaking in.
- Cover with 3 cups water to cover the kidney beans
- Bring to a boil, then to a simmer at medium heat for 30 minutes to an hour (taste test after 30 minutes to see if it’s tender. My peas are always finished within 30 minutes. You may need to add up to an extra cup of water while the peas are simmering to ensure there’s enough water in the pot.
- After your peas are cooked (don’t wash the peas nor throw out the leftover water), add in your rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allsprice, thyme. Stir to combine.
- Cover your pot with a tight fitting lid. Bring to a boil, then reduce to a simmer at medium heat for about 15 minutes, then to low heat for about 5-10 more minutes until the rice is fully cooked through. Just watch your rice. It may cook in a quicker time period, or it may take a little bit longer. You may need to add in an extra ¼ cup of water in case the liquid boils out before the rice is fully cooked through.
- Remove from heat and let the rice sit, cover still on, for an extra 10 minutes. Taste test and add anything if necessary. Remove the seasonings and enjoy!
Notes
This authentic Jamaican rice and peas recipe is an easy side dish with lots of flavour! Scotch bonnet pepper adds a kick, while coconut milk makes it delicious.
Rice and peas is a quintessential Jamaican side dish. It’s almost a requirement at any kind of dinner, get-together, or celebration, and it’s also one of the easiest Jamaican dishes to prepare. Win!
Jamaican rice and peas is naturally vegan, with coconut milk to give the dish a delicious flavour, along with standard Jamaican seasonings: scallion, Scotch bonnet, allspice, thyme, salt, and garlic. This is one of those dishes where simple ingredients come together to create something divine!
Why You’ll Love Jamaican Rice and Peas
- Make it your own . There are so many ways to prepare rice and peas! I share a few ideas later in this post, but you can feel free to put your own spin on it too.
- A classic combination . From congri to dirty rice and arroz con gandules , every culture seems to have its own version of rice and beans! It’s a satisfying combo that’s a great way to round out a meal.
- Goes with so many main dishes . It’s not just for Jamaican food! Even a simple protein like baked tofu will pair well with this recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dried red kidney beans – Soak these in water overnight to reduce the cooking time.
- Water – If you’d like, unsalted vegetable stock will also work.
- Uncooked long grain rice – Short-grain rice is stickier, which isn’t what we want for this recipe.
- Full-fat coconut milk – This adds a fabulous rich flavour.
- Sea salt
- Scallion
- Scotch bonnet pepper – You can substitute a habanero if you can’t find Scotch bonnets locally. It will not taste the same, as the scotch bonnet pepper gives a distinct slightly fruity flavour, but it works in a pinch.
- Garlic
- Pimento berries – AKA allspice.
- Thyme – Sprigs of fresh thyme are best, but you can substitute dried if you have to.
How to Make Jamaican Rice and Peas
- Rinse the beans . Place them in a colander and rinse, discarding the soaking water.
- Cook the beans . Add the beans to a pot and cover with water. Bring to a boil, then simmer until tender.
- Add the remaining ingredients . Stir everything else into the pot with the beans. Cover and bring to a boil, then reduce the heat and simmer until the rice is tender.
- Finish . Remove from heat and rest, covered, for 10 minutes. Season to taste, then serve.
Tips and Variations
- Be aware that cooking times can vary . Use my instructions as a guide, but be sure to pay attention while cooking the dish. Your dried kidney beans may be slightly larger or smaller than mine (hence needing a little bit more or less water), the rice size or shape may be different, etc. Take note of your own ingredients and enjoy the cooking process—don’t stress! I guarantee that every Jamaican mother or grandmother has a different variation!
- Use a pressure cooker . If you like to cook beans in your Instant Pot, you can definitely cook the kidney beans that way to speed up the process since that’s the part of the recipe that takes the most time.
- Don’t break apart the Scotch bonnet pepper . Although there is Scotch bonnet in this recipe, it is not spicy. The pepper adds a delightful flavour, but not much heat since it’s not diced. (Be sure not to burst the pepper or your Jamaican rice and peas will be spicy.)
- Try another variety of bean . Kidney beans are the traditional choice, but you can try another dry bean in this recipe if you’d like. (I don’t recommend using canned beans because the flavour and texture isn’t quite the same.)
What to Serve With Rice and Peas
- Ackee and saltfish . My vegan ackee and saltfish is a traditional breakfast recipe, but it also pairs well with Jamaican rice and peas.
- Plantains . Mangú is a Dominican plantain dish, but it’s fantastic with any variety of rice and beans.
- Jerk dishes . My Jamaican jerk tofu is perfect alongside this rice and peas recipe.
- Hot Sauce. If you do want some spice, you can drizzle my Scotch Bonnet Pepper Carrot Hot Sauce on this!
- Other Jamaican recipes . Like Jamaican fried dumplings !
How to Store Leftovers
Transfer leftover Jamaican rice and peas to an airtight container and refrigerate for up to 5 days. When you’re ready to reheat, you can use a microwave or the stovetop. Add a splash of coconut milk or water if the rice and peas are dry.
Can I Freeze This Recipe?
Yes, you can! Place the rice and peas in a freezer-safe container or a freezer bag, pressing out as much air as possible before sealing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and then reheat according to the instructions above when you’re ready to serve.
More Rice Recipes
- Pineapple Fried Rice
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Broccoli Cheese Rice Casserole
- Korean (Gochujang) Tofu Rice Bowls
- Vegan Sushi Rice Bowl with Sesame Soy Dressing
Ingredients
- 1 cup dried red kidney beans , soaked overnight in water. or for 8 hours at least
- 3 cups water , up to 4 cups to cover the peas while boiling
- 2 cups uncooked long grain rice , not jasmine rice, and ensure the bag just says long grain rice*
- 13.5 ounce can full fat coconut milk
- 1 teaspoon sea salt
- 3 stalks scallion , cut or torn in half
- 1 scotch bonnet pepper
- 2 cloves of garlic
- 1 teaspoon pimento berries/allspice
- A few sprigs of thyme
Instructions
- Rinse your soaked kidney beans thoroughly in a sieve, strainer or colander. Discard that water it was soaking in.
- Cover with 3 cups water to cover the kidney beans
- Bring to a boil, then to a simmer at medium heat for 30 minutes to an hour (taste test after 30 minutes to see if it’s tender. My peas are always finished within 30 minutes. You may need to add up to an extra cup of water while the peas are simmering to ensure there’s enough water in the pot.
- After your peas are cooked (don’t wash the peas nor throw out the leftover water), add in your rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allsprice, thyme. Stir to combine.
- Cover your pot with a tight fitting lid. Bring to a boil, then reduce to a simmer at medium heat for about 15 minutes, then to low heat for about 5-10 more minutes until the rice is fully cooked through. Just watch your rice. It may cook in a quicker time period, or it may take a little bit longer. You may need to add in an extra ¼ cup of water in case the liquid boils out before the rice is fully cooked through.
- Remove from heat and let the rice sit, cover still on, for an extra 10 minutes. Taste test and add anything if necessary. Remove the seasonings and enjoy!
Notes
This authentic Jamaican rice and peas recipe is an easy side dish with lots of flavour! Scotch bonnet pepper adds a kick, while coconut milk makes it delicious.
Rice and peas is a quintessential Jamaican side dish. It’s almost a requirement at any kind of dinner, get-together, or celebration, and it’s also one of the easiest Jamaican dishes to prepare. Win!
Jamaican rice and peas is naturally vegan, with coconut milk to give the dish a delicious flavour, along with standard Jamaican seasonings: scallion, Scotch bonnet, allspice, thyme, salt, and garlic. This is one of those dishes where simple ingredients come together to create something divine!
Why You’ll Love Jamaican Rice and Peas
- Make it your own . There are so many ways to prepare rice and peas! I share a few ideas later in this post, but you can feel free to put your own spin on it too.
- A classic combination . From congri to dirty rice and arroz con gandules , every culture seems to have its own version of rice and beans! It’s a satisfying combo that’s a great way to round out a meal.
- Goes with so many main dishes . It’s not just for Jamaican food! Even a simple protein like baked tofu will pair well with this recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dried red kidney beans – Soak these in water overnight to reduce the cooking time.
- Water – If you’d like, unsalted vegetable stock will also work.
- Uncooked long grain rice – Short-grain rice is stickier, which isn’t what we want for this recipe.
- Full-fat coconut milk – This adds a fabulous rich flavour.
- Sea salt
- Scallion
- Scotch bonnet pepper – You can substitute a habanero if you can’t find Scotch bonnets locally. It will not taste the same, as the scotch bonnet pepper gives a distinct slightly fruity flavour, but it works in a pinch.
- Garlic
- Pimento berries – AKA allspice.
- Thyme – Sprigs of fresh thyme are best, but you can substitute dried if you have to.
How to Make Jamaican Rice and Peas
- Rinse the beans . Place them in a colander and rinse, discarding the soaking water.
- Cook the beans . Add the beans to a pot and cover with water. Bring to a boil, then simmer until tender.
- Add the remaining ingredients . Stir everything else into the pot with the beans. Cover and bring to a boil, then reduce the heat and simmer until the rice is tender.
- Finish . Remove from heat and rest, covered, for 10 minutes. Season to taste, then serve.
Tips and Variations
- Be aware that cooking times can vary . Use my instructions as a guide, but be sure to pay attention while cooking the dish. Your dried kidney beans may be slightly larger or smaller than mine (hence needing a little bit more or less water), the rice size or shape may be different, etc. Take note of your own ingredients and enjoy the cooking process—don’t stress! I guarantee that every Jamaican mother or grandmother has a different variation!
- Use a pressure cooker . If you like to cook beans in your Instant Pot, you can definitely cook the kidney beans that way to speed up the process since that’s the part of the recipe that takes the most time.
- Don’t break apart the Scotch bonnet pepper . Although there is Scotch bonnet in this recipe, it is not spicy. The pepper adds a delightful flavour, but not much heat since it’s not diced. (Be sure not to burst the pepper or your Jamaican rice and peas will be spicy.)
- Try another variety of bean . Kidney beans are the traditional choice, but you can try another dry bean in this recipe if you’d like. (I don’t recommend using canned beans because the flavour and texture isn’t quite the same.)
What to Serve With Rice and Peas
- Ackee and saltfish . My vegan ackee and saltfish is a traditional breakfast recipe, but it also pairs well with Jamaican rice and peas.
- Plantains . Mangú is a Dominican plantain dish, but it’s fantastic with any variety of rice and beans.
- Jerk dishes . My Jamaican jerk tofu is perfect alongside this rice and peas recipe.
- Hot Sauce. If you do want some spice, you can drizzle my Scotch Bonnet Pepper Carrot Hot Sauce on this!
- Other Jamaican recipes . Like Jamaican fried dumplings !
How to Store Leftovers
Transfer leftover Jamaican rice and peas to an airtight container and refrigerate for up to 5 days. When you’re ready to reheat, you can use a microwave or the stovetop. Add a splash of coconut milk or water if the rice and peas are dry.
Can I Freeze This Recipe?
Yes, you can! Place the rice and peas in a freezer-safe container or a freezer bag, pressing out as much air as possible before sealing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and then reheat according to the instructions above when you’re ready to serve.
More Rice Recipes
- Pineapple Fried Rice
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Broccoli Cheese Rice Casserole
- Korean (Gochujang) Tofu Rice Bowls
- Vegan Sushi Rice Bowl with Sesame Soy Dressing
Ingredients
- 1 cup dried red kidney beans , soaked overnight in water. or for 8 hours at least
- 3 cups water , up to 4 cups to cover the peas while boiling
- 2 cups uncooked long grain rice , not jasmine rice, and ensure the bag just says long grain rice*
- 13.5 ounce can full fat coconut milk
- 1 teaspoon sea salt
- 3 stalks scallion , cut or torn in half
- 1 scotch bonnet pepper
- 2 cloves of garlic
- 1 teaspoon pimento berries/allspice
- A few sprigs of thyme
Instructions
- Rinse your soaked kidney beans thoroughly in a sieve, strainer or colander. Discard that water it was soaking in.
- Cover with 3 cups water to cover the kidney beans
- Bring to a boil, then to a simmer at medium heat for 30 minutes to an hour (taste test after 30 minutes to see if it’s tender. My peas are always finished within 30 minutes. You may need to add up to an extra cup of water while the peas are simmering to ensure there’s enough water in the pot.
- After your peas are cooked (don’t wash the peas nor throw out the leftover water), add in your rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allsprice, thyme. Stir to combine.
- Cover your pot with a tight fitting lid. Bring to a boil, then reduce to a simmer at medium heat for about 15 minutes, then to low heat for about 5-10 more minutes until the rice is fully cooked through. Just watch your rice. It may cook in a quicker time period, or it may take a little bit longer. You may need to add in an extra ¼ cup of water in case the liquid boils out before the rice is fully cooked through.
- Remove from heat and let the rice sit, cover still on, for an extra 10 minutes. Taste test and add anything if necessary. Remove the seasonings and enjoy!
Notes
Jamaican Rice and Peas
Ingredients
- 1 cup dried red kidney beans soaked overnight in water. or for 8 hours at least
- 3 cups water up to 4 cups to cover the peas while boiling
- 2 cups uncooked long grain rice not jasmine rice, and ensure the bag just says long grain rice*
- 13.5 ounce can full fat coconut milk
- 1 teaspoon sea salt
- 3 stalks scallion cut or torn in half
- 1 scotch bonnet pepper
- 2 cloves of garlic
- 1 teaspoon pimento berries/allspice
- A few sprigs of thyme
Instructions
- Rinse your soaked kidney beans thoroughly in a sieve, strainer or colander. Discard that water it was soaking in.
- Cover with 3 cups water to cover the kidney beans
- Bring to a boil, then to a simmer at medium heat for 30 minutes to an hour (taste test after 30 minutes to see if it’s tender. My peas are always finished within 30 minutes. You may need to add up to an extra cup of water while the peas are simmering to ensure there’s enough water in the pot.
- After your peas are cooked (don’t wash the peas nor throw out the leftover water), add in your rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allsprice, thyme. Stir to combine.
- Cover your pot with a tight fitting lid. Bring to a boil, then reduce to a simmer at medium heat for about 15 minutes, then to low heat for about 5-10 more minutes until the rice is fully cooked through. Just watch your rice. It may cook in a quicker time period, or it may take a little bit longer. You may need to add in an extra ¼ cup of water in case the liquid boils out before the rice is fully cooked through.
- Remove from heat and let the rice sit, cover still on, for an extra 10 minutes. Taste test and add anything if necessary. Remove the seasonings and enjoy!
Video
Notes
Nutrition
Jamaican Rice and Peas https://jessicainthekitchen.com/jamaican-rice-and-peas/ May 29, 2024
Homemade pecan butter requires only 10 minutes of time and 4 simple ingredients—who knew it was so easy?! You’ll never get store-bought again.
There are some homemade versions of store-bought foods that you make once, enjoy a sense of accomplishment, but realize you will never make again because it was TOO much work. Pecan butter (and almond butter ) is not one of them.
Friends, this recipe is easy as can be and this homemade pecan butter is worth it in every single way. I’m kind of obsessed with how delicious it is. I’ve been putting it in my oatmeal, on toast, and using it in pretty much everything I possibly can.
Why You’ll Love Homemade Pecan Butter
- Budget-friendly . Nut butters are so expensive at the grocery store! While nuts are pricy too, it’s still more economical to buy your own and grind them into nut butter vs. buying a jar at the supermarket. (You’ll also love making your own peanut butter , granola butter , and coconut butter .)
- Customizable . When you make your own pecan butter, you have complete control over the ingredients. Want it a little sweeter? Add a touch more sugar. Prefer it saltier? Sprinkle in some extra sea salt.
- Easy to make . There’s really nothing to this recipe! Just toast the nuts and toss them in your food processor.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pecans – You’ll be grinding them up anyway, so pecan pieces are fine.
- Coconut sugar or cane sugar – While you could skip this, I like to add just enough sugar for a touch of sweetness.
- Cinnamon – I love adding cinnamon for cozy flavour.
- Salt – Just a bit to bring it all together.
How to Make Homemade Pecan Butter
- Toast the pecans . Place the pecans on a parchment-lined baking sheet and toast in a 350ºF oven for about 5 minutes.
- Process . Transfer the toasted pecans to a food processor with the rest of the ingredients. Process until the mixture is smooth and creamy.
- Store . Transfer to a jar and refrigerate.
Tips for Success
- Keep a close eye on the pecans as they toast . They can go from perfectly toasted to burnt very fast, and there’s no way to salvage burnt nuts—you just have to throw them out.
- Be patient . Some food processors do better than others when it comes to nut butters! Just keep it running until it is smooth. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stop to stir and scrape down the sides a few times.
- Add oil if needed . If your pecan butter isn’t coming together as smoothly as you’d like, you can add a small amount of a neutral oil, like grapeseed oil, to help achieve that perfect, creamy consistency. Just add it gradually to avoid making the mixture too runny.
Variations
- Add another spice . I love adding pumpkin spice in the fall, and cozy cardamom would also be delicious.
- Make it chocolatey . Blend cocoa powder in with the pecan butter for a rich, Nutella-inspired spread.
- Mix in other nuts . For a more complex flavor, try adding in some almonds, walnuts, or macadamia nuts along with the pecans.
- Add a touch of vanilla extract . A splash of vanilla extract adds another layer of flavor to homemade pecan butter.
My Favourite Ways to Use Pecan Butter
You can use this pecan butter anywhere you’d use peanut or almond butter, including in recipes like peanut butter energy balls and peanut butter banana oatmeal cookies . It’s also great as a topping for vegan waffles , high-protein overnight oats , and sliced apples.
How to Store
Store your homemade pecan butter in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks. Make sure to give it a good stir before each use.
Can I Freeze This Recipe?
Yes, for longer storage, you can freeze pecan butter in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before using it again.
More Recipes With Pecans
- Maple Brussels Sprouts with Apples and Pecans
- Vegan Pecan Pie Recipe
- Vegan Sweet Potato Casserole with Maple Pecan Topping
- Maple Pecan Sugar Cookies
- Pecan Banana Bread (Vegan & Gluten Free)
- Easy Stovetop Candied Pecans (Vegan)
Ingredients
- 2 cups pecans
- 2 tablespoons coconut sugar , or cane sugar
- 1 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Add the pecans to the baking sheet and toast for 5 minutes. This helps to give the pecans a fragrant smell and to warm up the oils in the pecans.
- Remove the pecans and add to a food processor with all the other ingredients. Pulse on low or high until combined into a nut butter. My food processor is brand new and take only two minutes, but just keep it running until it is smooth. Your food processor may get a bit warm depending on how long it takes, so just turn it off for about a minute to prevent overheating if this happens. You may also need to stir everything together.
- When liquified into pecan butter, scrape into a jar with a cover and place in the fridge. You can use this pecan butter anywhere you’d use peanut or almond butter, or to top your favourite oatmeal, cupcakes, cookies, anything!
- Enjoy!
Notes
- Toasting the nuts helps to release the natural oils in them and helps with the blending process. You could also toast these in a pan over medium high heat until fragrant.
- A good quality food processor will go a long way with these. If you have an old food processor, ensure that you don’t let it overheat. If it begins to overheat, turn it off for a little, stir everything together, and turn it back on again. It can take up to 8 minutes.
- You can add it any additional flavourings if you want: pumpkin spice, nutmeg, more cinnamon.
- You can use any kind of sugar I just prefer to keep it refined sugar free. You can use unrefined brown sugar or sucanat if you don’t have coconut or cane sugar.
- I prefer to use a solid sweetener instead of a liquid sweetener because maple syrup or agave nectar actually will thicken this up a bit. If you want a thicker nut butter, feel free to use that instead.
- Nut Butters will last in your fridge for several weeks, but if you’re like me it won’t last that long anyway.
