Peas and Rice

Ingredients

• 1 cup dried red kidney beans, soaked overnight in water. or for 8 hours at least
  • Substitute for 1 can of kidney beans
• 3 cups water, up to 4 cups to cover the peas while boiling
• 2 cups uncooked long grain rice
• 13.5 ounce can full fat coconut milk
• 1 teaspoon sea salt
• 3 stalks scallion, cut or torn in half
• 1 scotch bonnet pepper
• 2 cloves of garlic
• 1 teaspoon pimento berries/allspice
• A few sprigs of thyme

Directions

1. Rinse your soaked kidney beans thoroughly in a sieve, strainer or colander. Discard that water it was soaking in.
2. Cover with 3 cups water to cover the kidney beans
3. Bring to a boil, then to a simmer at medium heat for 30 minutes to an hour (taste test after 30 minutes to see if it’s tender. My peas are always finished within 30 minutes. You may need to add up to an extra cup of water while the peas are simmering to ensure there’s enough water in the pot.
4. After your peas are cooked (don't wash the peas nor throw out the leftover water), add in your rice, coconut milk, sea salt, scallion, scotch bonnet pepper, garlic, pimento/allsprice, thyme. Stir to combine.
5. Cover your pot with a tight fitting lid. Bring to a boil, then reduce to a simmer at medium heat for about 15 minutes, then to low heat for about 5-10 more minutes until the rice is fully cooked through.
   • Just watch your rice. It may cook in a quicker time period, or it may take a little bit longer. You may need to add in an extra ¼ cup of water in case the liquid boils out before the rice is fully cooked through.
6. Remove from heat and let the rice sit, cover still on, for an extra 10 minutes. Taste test and add anything if necessary. Remove the seasonings and enjoy!