Rice and peas

Ingredients

Quantities for 6 servings.

• 250 g Red kidney beans, soaked overnight
• 500 g Long-grain rice
• 400 ml Coconut milk
• 1 piece Scotch bonnet
• 6 sprig Thyme
• 4 piece Spring onions
• 4 clove Garlic
• 6 piece Allspice berries
• to taste Salt

Method

1. Boil the soaked beans in a litre and a half of water for an hour, until soft.
2. Add the coconut milk, garlic, spring onion, thyme and allspice and bring it to the boil.
3. Rinse the rice until the water runs clear, add it to the pot and level it with a spoon.
4. Lay the whole scotch bonnet on top, season, and check that the liquid covers the rice by a finger.
5. Cover and cook twenty minutes on a low heat, without lifting the lid once.
6. Take it off the heat and let it stand covered for ten minutes.
7. Remove the chilli and the thyme sprigs, fluff the rice with a fork and serve.