Traditional Jamaican Rice and Peas

Ingredients

• 1 cup Dried kidney beans (red peas)
• 4 cups Water
• 13.5 oz Canned coconut milk
• 3 cups Long-grain parboiled rice
• 3 pieces Garlic cloves, smashed
• 4 pieces Fresh thyme sprigs
• 2 stalks Scallions, bruised
• 1 piece Whole Scotch Bonnet pepper
• 6 pieces Whole pimento berries (allspice)
• 2 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 inch piece Ginger, sliced(optional)

Instructions

1. 1

   Rinse the dried kidney beans and soak them in 4 cups of water overnight, or use the quick-soak method by boiling for 2 minutes and letting them sit for an hour.

2. 2

   Place the beans and their soaking water into a large pot with the smashed garlic and pimento berries; bring to a boil and simmer for 45-60 minutes until the beans are tender.

3. 3

   Once beans are soft, pour in the coconut milk and add the scallions, thyme, salt, black pepper, and ginger if using.

4. 4

   Place the whole Scotch Bonnet pepper on top carefully, ensuring it does not burst, as this provides aroma without intense heat.

5. 5

   Wash the rice thoroughly in cold water until the water runs clear, then add the drained rice to the pot.

6. 6

   Check the liquid level; the liquid should be about one inch above the rice. If it is too low, add a little more water or coconut milk.

7. 7

   Bring the pot to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes.

8. 8

   Remove from heat, discard the thyme stems, scallions, and the whole pepper, then fluff the rice with a fork before serving.