Rice and peas

Ingredients

• 1 can red kidney beans (or 250 g dried)Find in the shop →
• 1 can coconut milkFind in the shop →
• 400 g long-grain riceFind in the shop →
• Thyme, allspice, 2 spring onions, garlicFind in the shop →
• 1 whole scotch bonnet pepperFind in the shop →

Method

1. If using dried beans, soak overnight and cook 1 hour; keep the cooking water.
2. In a pot, combine the beans, coconut milk, 500 ml water (or cooking water), garlic, thyme, allspice and spring onions.
3. Bring to the boil, salt, then add the rinsed rice and the whole pepper (do not burst it).
4. Cover and cook 25 minutes over low heat until the liquid is absorbed.
5. Remove the pepper and thyme, fluff with a fork and serve with jerk chicken or curry goat.