Jamaican Rice and Peas

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Jamaican Rice & Peas

Author: April Jackson

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Ingredients

• 1.5 cups dried kidney beans, rinsed, soaked overnight,
• 3 cups water
• 2 scallions
• 5 pimento berries (allspice)
• 6 thyme sprigs
• 1 Scotch bonnet pepper, flattened between your palms
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 creamed coconut
• 2 cups basmati rice
• 600ml water
• 1 tablespoon all purpose seasoning
• 1/2 teaspoon salt

Instructions

1. Make coconut milk by boiling creamed coconut, with water and strain once dissolved. (Follow the packet instructions)
2. Measure two cups of strained coconut milk, set aside.
3. Boil kidney beans until tender, about 15 minutes.
4. Strain kidney beans, KEEP THE LIQUID, measure two cups of beans, set aside.
5. Measure two cups of red kidney bean liquid, set aside.
6. Rinse rice thoroughly until water is clear
7. Bring kidney bean water and coconut milk to boil with scallion, pimento, thyme, scotch bonnet and salt.
8. Add red kidney beans, with liquid, and coconut milk
9. Once bubbling add rice, stir and )
10. Place a pot cover, wrapped in a tea towel on top and cook for 15-20 minutes.
11. Once cooked, remove the lid, remove from heat and all the steam to evaporate before fluffing rice with a fork.