Jamaican Rice and Peas
2 h+ (mostly soaking/cooking beans)Serves 3
Coconut-infused rice cooked with kidney beans, aromatics and warm spices; a Jamaican staple.
| prepWash dry kidney beans and soak in fresh water for at least 2 hours, preferably overnight | ||||||
| 100 g dried red kidney beans, soaked | Pressure cook beans 20 min (or stovetop 45–50 min) | Add coconut milk, aromatics & scotch bonnet; bring to boil | Wash, add rice & water; bring to boil | Simmer on low until water evaporates | Remove from heat, rest 3 min | Remove thyme stems, scotch bonnet & ginger; serve |
| 1.12 l water (for cooking beans) | ||||||
| 2 garlic cloves, crushed | ||||||
| 5 pimento berries (allspice) | ||||||
| 1 small piece ginger | ||||||
| 1 tsp salt | ||||||
| ½ red onion, chopped | ||||||
| 1 stalk scallions, chopped | ||||||
| 4 sprigs fresh thyme | ||||||
| 1 scotch bonnet pepper, whole | ||||||
| 231 ml coconut milk | ||||||
| 263 g long-grain rice (or 317 g basmati rice) | ||||||
| 319 ml water (for rice) | ||||||
| 1 can kidney beans, drained (optional, for faster method) | ||||||
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