Name: Rice and Peas
Prep time: 480 min
Cook time: 35 min
Total time: 515 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 200 g dried red kidney beans; 400 ml coconut milk; 400 ml water; 350 g long-grain rice, rinsed; 3 clove garlic, minced; 4 count green onions (scallions), whole; 4 sprig fresh thyme; 4 count pimento (allspice) berries, whole; 1 count Scotch bonnet pepper, whole (left whole for aroma, not heat); 2 tsp salt

Method

Soak the beans

Cover the dried kidney beans with plenty of water and soak them overnight.

Eight hours covers a solid overnight soak; if you are pressed for time, tinned kidney beans work but skip the bean-cooking step and add them with the rice.

480 min

Cook the beans

Drain the beans, cover with fresh water, and boil until just tender but not falling apart, about forty minutes.

40 min

Build the coconut broth

Add the coconut milk, water, garlic, whole scallions, thyme, allspice berries and the whole Scotch bonnet to the pot of beans and bring to a simmer.

Keeping the Scotch bonnet whole and uncut lets it perfume the rice without making it fiery — pierce it once if you want a little more heat.

Add the rice

Stir in the rinsed rice and salt, bring back to a simmer, then cover and cook on low heat until the rice is tender and the liquid is absorbed.

20 min

Rest off the heat

Take the pot off the heat and let the rice rest, covered, before fluffing it with a fork.

5 min

Remove aromatics and serve

Fish out the whole Scotch bonnet, scallions and thyme stems, then fluff and serve.

Rice and Peas

Ingredients

Method

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