Jamaican rice and peas 2

1 Servings

Ingredients

Quantity Ingredient
1½ cup Dried red kidney beans,
Soaked overnight
1 Clove garlic, crushed
x Salt
½ cup Unsweetened coconut milk
2 Scallions, chopped
2 Sprigs fresh thyme
1 Whole Scotch Bonnet Chili (I
Usually use several
Cayennes)
x Black pepper
2 cups Long-grain white rice

Directions

Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if there's not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, chili, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes.

Stir it with a fork. Do Not Eat the chili pepper.

I've made this with canned beans, skipping the first step and just dumping them in with 3 cups water and some garlic powder, and everything else.

From: narad@... (Chuck Narad). rfvc Digest V94, Aug.

30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

Posted to MM-Recipes Digest V3 #292 Date: Wed, 23 Oct 1996 18:34:21 -0400 From: Cindy J Hartlin <chartlin@...>

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