1 1/2 Cups Dried red kidney beans, soaked overnight
1 Clove garlic, crushed
Salt to taste
1/2 Cups Un-sweetened coconut milk
2 Scallions, chopped
2 Sprigs fresh thyme
1 Whole Scotch Bonnet Chili ( Habanero peppers can be substituted )
Black pepper to taste
2 cups Long-grain white rice
1. Boil the beans, garlic and salt until the beans are tender.
2. 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
3. When it comes to a boil, add in the rice.
4. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes.
5. Fluff the rice and peas with a fork.
6. Serve immediatley
This is one of my all time favorite Caribbean dishes, and it goes so well wit just about any West Indian main course. I quite
often eat this just as a main course topped with a curry gravy. YUM!