Smoky Vegan Rice and Peas

Ingredients

• 2 cups Long grain parboiled rice
• 15 ounces Canned kidney beans (with liquid)
• 14 ounces Full-fat coconut milk
• 1 cup Vegetable broth
• 2 stalks Scallions, bruised
• 4 pieces Fresh thyme sprigs
• 6 whole Pimento berries (allspice)
• 3 cloves Garlic cloves, smashed
• 1/2 teaspoon Liquid smoke
• 1 whole Scotch bonnet pepper
• 1 teaspoon Sea salt
• 1/2 teaspoon Black pepper

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a large pot, combine the kidney beans (including the liquid from the can), coconut milk, vegetable broth, and smashed garlic.

3. 3

   Add the scallions, thyme sprigs, pimento berries, liquid smoke, salt, and black pepper to the pot.

4. 4

   Bring the mixture to a gentle boil over medium-high heat, then let it simmer for 5 minutes to infuse the flavors.

5. 5

   Stir in the rinsed rice and place the whole Scotch bonnet pepper on top, being careful not to puncture it.

6. 6

   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the liquid is absorbed.

7. 7

   Turn off the heat and let the pot sit, covered, for another 10 minutes to steam.

8. 8

   Remove the scallions, thyme sprigs, and Scotch bonnet pepper, then fluff the rice with a fork and serve.