- 1 C canned kidney or black beans (rinsed and drained)
- 1 MED onion (chopped fine)
- 2 scallions (chopped fine)
- 3 cloves garlic (minced)
- ½ TSP ground allspice
- ¾ TSP ground thyme
- 1 Scotch bonnet pepper (whole, stem removed)
- ½ TSP grated fresh ginger
- 2 TSP kosher salt
- ½ TSP black pepper
- ½ C water
- 13.5 OZ unsweetened coconut milk
- 2 C long-grain white rice (short grain can be used, but it will be stickier)
- In a large saucepan combine the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, salt, pepper, water and coconut milk. Bring to a simmer.
- Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
- Remove from the heat and let steam for 10 minutes, then discard the Scotch bonnet pepper. Using a fork, fluff the rice and beans and season with salt if needed.
Can be made in a rice cooker: combine all ingredients, stir well and cook. When done, continue with step 3 above.
Yields 8 servings.
NOTES: The Scotch bonnet pepper lends a slightly fruity flavor without the intense heat because the seeds and flesh are not exposed. A habanero pepper is a good substitute. “Peas” is a misnomer as kidney beans are traditional.