Follow these steps for perfect results
dried red kidney beans
soaked overnight
long-grain white rice
unsweetened coconut milk
scallions
chopped
garlic cloves
crushed
thyme
salt
to taste
black pepper
to taste
hot pepper
to taste
Soak kidney beans overnight.
Boil the soaked kidney beans with crushed garlic and salt until tender. Reserve 3 cups of the cooking liquid.
Combine the cooked beans, the reserved liquid, coconut milk, chopped scallions, and thyme in a pot.
Bring the mixture to a boil.
Add the long-grain white rice to the boiling mixture.
Boil for approximately 20 minutes.
Reduce heat to a simmer and cook until all the liquid has been absorbed.
Stir with a wooden spoon to fluff the rice and peas.
Expert advice for the best results
Soaking the beans overnight significantly reduces cooking time.
Use high-quality coconut milk for the best flavor.
Adjust salt and pepper to your preference.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Serve warm in a bowl. Garnish with fresh thyme sprigs.
Serve as a side dish to jerk chicken or curry goat.
Pairs well with steamed vegetables.
Add a dollop of coconut cream for extra richness.
Classic Jamaican beer
Tropical sweetness
Discover the story behind this recipe
A staple dish in Jamaican cuisine, often served on Sundays and special occasions.
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