Supplies
- 2 (8oz) can of Red Peas or Kidney Beans, washed
- 1 small yellow onion, small diced
- 4 garlic cloves, minced
- 1 scotch bonnet pepper, minced
- a few sprigs of thyme
- 1 tablespoon of brown sugar
- 1 teaspoon of ground allspice
- 1 (8oz) can full-fat coconut cream
- 2 teaspoons of salt
- ½ teaspoon of pepper
- 4 cups of long grain rice, washed
- 6 cups of water
Pasos
- In a large saucepan, add the beans and cover with water, bringing to a boil.
- Stir in the onion, garlic, scotch bonnet, thyme, brown sugar, all spice, coconut milk, season with salt and pepper.
- 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 thyme stems.
- Using a fork, fluff the rice and beans and season with salt.
- Serve hot.