Rice and Peas
Servings
6-8
servingsTotal time
1
hour50
minutesIngredients
1 cup dried kidney beans, rinsed, soaked overnight, and drained
3 cups water
1/2 yellow onion, finely chopped
4 scallions, finely chopped
4 garlic cloves, minced
4 thyme sprigs
1 habanero pepper
1 teaspoon grated fresh ginger
1 tsp ground all-spice
1/2 tsp black pepper
2 tsp kosher salt
1 (13.5-ounce) can unsweetened coconut milk
2 cups long-grain white rice
Directions
- In a large pot, add the kidney beans and 3 cups of water and bring to a boil.
- Once boiling, add in the rest of the ingredients, beside the rice, and bring to a simmer.
- Cover and simmer on low heat for about 1 hour.
- After 1 hour, stir in the rice, cover and simmer over low heat for 30 minutes.
- Remove from the heat and let steam for 10 minutes.
- Uncover and remove the habanero and thyme sprigs. Use a fork to fluff the rice. Taste and adjust seasoning as needed, then serve.