• 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


  1. In a large saucepan, add the beans and cover with water, bringing to a boil.
  2. Stir in the onion, garlic, scotch bonnet, thyme, brown sugar, all spice, coconut milk, season with salt and pepper.
  3. Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.
  4. Remove from the heat and let steam for 10 minutes, then discard the thyme stems.
  5. Using a fork, fluff the rice and beans and season with salt.
  6. Serve hot.