Rice and Peas

Name: Rice and Peas
Total time: 45 min
Yield: 6 servings
Ingredients: 15½ oz Canned red kidney beans, one can, with its liquid; 13½ fl oz Coconut milk (canned), one can; 2 cups Long-grain white rice, uncooked, rinsed; 2 cloves Garlic, crushed; 2 stalks Green onions (scallions), whole, lightly crushed; 3 sprigs Thyme (fresh); 1 Habanero peppers, whole, left intact; ¼ tsp Ground allspice; 1 tsp Table salt

45 minServes 6$18.72

Long-grain rice is simmered with red kidney beans in coconut milk and the bean liquid, seasoned with garlic, green onion, fresh thyme, allspice, and a whole hot pepper that perfumes the pot without bursting. The "peas" are kidney beans. This version uses canned beans rather than dried beans soaked and boiled first, and habanero is used for the Scotch bonnet pepper.

Ingredients

15½ ozCanned red kidney beansone can, with its liquidBuy 1 can
13½ fl ozCoconut milk (canned)one canBuy 1 can
2 cupsLong-grain white riceuncooked, rinsedBuy 1 bag
2 clovesGarliccrushedBuy 1 head
2 stalksGreen onions (scallions)whole, lightly crushedBuy 1 bunch
3 sprigsThyme (fresh)Buy 1 package
1Habanero pepperswhole, left intact
¼ tspGround allspiceBuy 1 jar
1 tspTable saltBuy 1 canister

Substitution

Habanero peppers in place of “Scotch bonnet pepper”. Habanero replaces Scotch bonnet, which is unpriced at the reference store; the two are closely related chiles with similar heat and fruity flavor.

Method

Pour the beans and their liquid into a heavy pot, add the coconut milk, garlic, green onions, thyme, allspice, salt, and 1 1/2 cups water, and bring to a simmer.
Stir in the rice, lay the whole habanero on top, and return to a boil.
Cover tightly, lower the heat, and cook without stirring until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
Lift out the unbroken pepper, the thyme stems, and the green onions, fluff the rice, and let it stand covered 5 minutes before serving.