Rice and Peas
Rice and Peas
My attempt at a Jamaican classic. Please don't judge me.
175g red kidney beans
3 cloves garlic
Small piece ginger
Small bunch thyme
1 scotch bonnet pepper
1 tin Dunn's River Coconut Milk
2 tsp Tropical Sun All Purpose Seasoning
Cover the kidney beans in water and cover for at least 2 hours, preferably overnight
Drain the kidney beans, then add to a pan with plenty of boiling water and place on a medium heat
Meanwhile peel and crush up the garlic, ginger and scallions
Add the garlic, ginger, scallions, thyme, pepper, coconut milk, seasoning, salt, and pimentos to the pot. Bring to a simmer, then cover and allow to cook for 40 minutes
Wash the rice in water till the water runs clear, and then once the beans are soft, stir in. Turn the heat right down, and cook for 20 minutes
Once the rice is cooked, discard the thyme stems, scotch bonnet and pimentos and stir up the rice. Enjoy!
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