Jamaican Rice and Peas

Ingredients

• Kidney beans

  Red, mature seeds, raw

  100g

• Water

  Plain, clean water

  3 cup or 710g

• Onions

  Raw

  1 small or 70g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Allspice

  Spices, ground

  ½ tsp or 1g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Scotch Bonnet Pepper

  Brooks Tropicals

  1g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  4 oz or 113g

• White rice

  Long-grain, regular, raw, enriched

  180g

Directions

1. In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt and 1/2 teaspoon pepper. Stir in the coconut milk and bring to a simmer. Cover and simmer over low heat until beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.
2. 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, allspice berries and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt. Serve hot.
3. (source: https://www.foodandwine.com/recipes/jamaican-rice-and-peas)

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