Berbere-Spiced Rice and Peas

Ingredients

• 2 cups Basmati rice
• 1 cup Dried kidney beans, soaked overnight
• 14 ounces Full-fat coconut milk
• 2 tablespoons Berbere spice blend
• 1 medium Yellow onion, finely diced
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 cups Vegetable broth
• 4 stems Fresh thyme sprigs
• 1 piece Scotch bonnet pepper, kept whole(optional)
• 2 tablespoons Coconut oil
• 1 teaspoon Salt

Instructions

1. 1

   Rinse the soaked kidney beans and boil them in a large pot with 4 cups of water until tender but not mushy, about 45-60 minutes.

2. 2

   Drain the beans, reserving 1/2 cup of the cooking liquid, and set aside.

3. 3

   In a large heavy-bottomed pot, heat coconut oil over medium heat and sauté the onion until translucent.

4. 4

   Add the garlic, ginger, and berbere spice blend to the onions, stirring constantly for 2 minutes to toast the spices without burning them.

5. 5

   Stir in the rinsed rice, coating every grain in the spiced oil for about 1 minute.

6. 6

   Pour in the coconut milk, vegetable broth, reserved bean liquid, cooked beans, thyme, and salt; stir gently to combine.

7. 7

   Place the whole scotch bonnet pepper on top, bring to a boil, then reduce heat to low and cover with a tight-fitting lid.

8. 8

   Simmer for 18-20 minutes until liquid is absorbed, then remove from heat and let sit covered for 10 minutes before fluffing with a fork.