Jollof-Style Rice and Peas

Ingredients

• 3 cups Long-grain parboiled rice
• 1 cup Red kidney beans (soaked overnight)
• 14 ounces Full-fat coconut milk
• 2 large Red bell peppers
• 3 medium Roma tomatoes
• 2 whole Scotch bonnet peppers
• 1 large Red onion
• 3 tablespoons Tomato paste
• 6 stems Fresh thyme sprigs
• 1 teaspoon Allspice berries (pimento)
• 2 cups Chicken or vegetable stock
• 4 minced Garlic cloves

Instructions

1. 1

   Boil the soaked kidney beans in 4 cups of water with two sprigs of thyme and half the allspice until tender but not mushy (approx. 45-60 minutes). Drain, reserving the liquid.

2. 2

   Blend the red bell peppers, tomatoes, half the onion, and one Scotch bonnet until completely smooth to create the 'Obasanjó' base.

3. 3

   In a heavy-bottomed pot (Dutch oven), heat oil and sauté the remaining sliced onion and garlic until translucent, then add tomato paste and fry for 5 minutes until it darkens to a deep brick red.

4. 4

   Pour the blended pepper mixture into the pot and reduce over medium heat for 15-20 minutes until the oil separates from the sauce, concentrating the sugars.

5. 5

   Stir in the coconut milk, stock, and 1 cup of the reserved bean liquid; season heavily with salt, the remaining allspice, and the whole Scotch bonnet (do not burst).

6. 6

   Wash the rice repeatedly until the water runs clear to remove excess starch, then add it to the boiling pot along with the cooked kidney beans.

7. 7

   Seal the pot tightly with foil before adding the lid to trap all steam; cook on the lowest possible heat for 25-30 minutes.

8. 8

   Remove from heat and let the rice rest undisturbed for 10 minutes before fluffing with a fork to integrate the concentrated tomato oils from the bottom.