Rice and peas recipe

Rice cooked in the dark liquid of its own kidney beans and coconut milk, with a whole scotch bonnet left unbroken.

13 hours and 30 minuteseasy10 ingredients

Ingredients

• 250 g dried red kidney beans
• 500 g long grain rice
• 400 ml coconut milk
• 1 scotch bonnet pepper
• 1 tsp allspice berries
• 2 scallion
• 1 bunch fresh thyme
• 3 clove garlic
• 2 tsp salt
• 1 tsp black pepper

How to make Rice and peas

1. Soak 250 g dried red kidney beans overnight in plenty of cold water; tinned beans give the rice none of its colour.
2. Simmer the drained beans with 3 crushed garlic cloves in 1.5 litres of water for 45 to 60 minutes until tender, and keep the dark cooking liquid.
3. Measure that liquid, add 400 ml coconut milk and top up with water to reach 1 litre.
4. Return beans and liquid to the pot with 2 chopped scallions, a bunch of thyme, 1 teaspoon allspice berries, 2 teaspoons salt and 1 teaspoon black pepper.
5. Drop in 1 whole scotch bonnet pepper without cutting it; if it bursts the whole pot turns fiery.
6. Bring to the boil, stir in 500 g rinsed long grain rice, cover and cook on the lowest heat for 25 minutes without lifting the lid.
7. Lift out the scotch bonnet and the thyme stalks, fork the grains apart and rest 10 minutes before serving.

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