Rice and Peas
Rice and Peas
Ingredients
- 1/2 pint red kidney beans
- 5 garlic, cloves
- 12 pimento seeds, crushed
- 3 cloves, crushed
- 2 cups coconut milk
- 1/2 teaspoon salt, or to taste
- 4 scallion, stalks, chopped
- 6 thyme, sprigs
- 1 hot pepper, pierced (such as habanero or Scotch bonnet)
- 1/4 stick butter
- 1 teaspoon sugar
- 1 1/2 pounds rice, washed
- 1 cup water, as needed
Instructions
- 1
Place the red kidney beans in a large pot with the 5 cloves of garlic. Cover with water, ensuring there is at least 2 inches of water above the beans. Let the beans soak overnight (for at least 8 hours).
⏱️ 10 min - 2
The next day, drain the soaking water from the beans and garlic. Add the coconut milk, crushed pimento seeds, crushed cloves, and salt to the pot with the beans and garlic. Add 1 cup of fresh water, or enough to cover the beans by about 1 inch. Bring to a boil, then reduce heat, cover, and simmer until the beans are tender, about 30-40 minutes. Check the liquid level periodically and add a little more water if needed to prevent it from drying out.
⏱️ 40 min - 3
Once the beans are tender, add the chopped scallion, fresh thyme sprigs, pierced hot pepper, butter, and sugar to the pot. Stir well to combine all ingredients. Continue to cook for about 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 4
Add the washed rice to the pot and mix it thoroughly with the beans and liquid. Ensure the liquid level is no more than 1 inch above the rice. If it's too low, add a small amount of water until it reaches the correct level.
⏱️ 5 min
- 5
Cover the pot tightly and cook on medium-low heat for 15–20 minutes, or until the liquid has been absorbed and the rice is cooked.
⏱️ 20 min
- 6
Once the liquid has dried out, carefully remove the hot pepper, the whole garlic cloves, and the thyme stems from the rice. Using a fork, gently fluff the rice to separate the grains.
⏱️ 5 min
- 7
Cover the pot again and allow the rice to steam off the heat for an additional 5–7 minutes. This helps to ensure a soft, fluffy texture.
⏱️ 7 min
- 8
Serve the fluffy and flavorful Rice and Peas immediately.
Kitchen Tools
Nutrition Facts (per serving)
Rice and Peas
- 1/2 pint red kidney beans
- 5 garlic, cloves
- 12 pimento seeds, crushed
- 3 cloves, crushed
- 2 cups coconut milk
- 1/2 teaspoon salt, or to taste
- 4 scallion, stalks, chopped
- 6 thyme, sprigs
- 1 hot pepper, pierced (such as habanero or Scotch bonnet)
- 1/4 stick butter
- 1 teaspoon sugar
- 1 1/2 pounds rice, washed
- 1 cup water, as needed
Instructions
- 1
Place the red kidney beans in a large pot with the 5 cloves of garlic. Cover with water, ensuring there is at least 2 inches of water above the beans. Let the beans soak overnight (for at least 8 hours).
⏱️ 10 min - 2
The next day, drain the soaking water from the beans and garlic. Add the coconut milk, crushed pimento seeds, crushed cloves, and salt to the pot with the beans and garlic. Add 1 cup of fresh water, or enough to cover the beans by about 1 inch. Bring to a boil, then reduce heat, cover, and simmer until the beans are tender, about 30-40 minutes. Check the liquid level periodically and add a little more water if needed to prevent it from drying out.
⏱️ 40 min - 3
Once the beans are tender, add the chopped scallion, fresh thyme sprigs, pierced hot pepper, butter, and sugar to the pot. Stir well to combine all ingredients. Continue to cook for about 10 minutes to allow the flavors to meld.
⏱️ 10 min - 4
Add the washed rice to the pot and mix it thoroughly with the beans and liquid. Ensure the liquid level is no more than 1 inch above the rice. If it's too low, add a small amount of water until it reaches the correct level.
⏱️ 5 min - 5
Cover the pot tightly and cook on medium-low heat for 15–20 minutes, or until the liquid has been absorbed and the rice is cooked.
⏱️ 20 min - 6
Once the liquid has dried out, carefully remove the hot pepper, the whole garlic cloves, and the thyme stems from the rice. Using a fork, gently fluff the rice to separate the grains.
⏱️ 5 min - 7
Cover the pot again and allow the rice to steam off the heat for an additional 5–7 minutes. This helps to ensure a soft, fluffy texture.
⏱️ 7 min - 8
Serve the fluffy and flavorful Rice and Peas immediately.