Back to 8 servings 1 cup dried kidney beans—rinsed, soaked overnight and drained 3 cup water 1 small onion, finely chopped 2 scallions, finely chopped 3 garlic cloves, minced 5 allspice berries 5 thyme sprigs 1 Scotch bonnet pepper 0.5 tsp grated fresh ginger Kosher salt Black pepper One 13.5-ounce can unsweetened coconut milk 2 cup long-grain white rice
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1 Step 1: Gather your ingredients.2 Step 2: In a large saucepan, cover the beans with the water and bring to a boil over moderately high heat. Stir in the onion, scallions, garlic, allspice, thyme, Scotch bonnet, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper.3 Step 3: Stir in the coconut milk and bring to a simmer.4 Step 4: Cover and simmer over low heat until the beans are tender, about 1 hour; adjust the heat as necessary to maintain a gentle simmer.5 Step 5: Stir in the rice; cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 30 minutes.6 Step 6: Remove from the heat and let steam for 10 minutes, then discard the thyme stems, allspice berries, and Scotch bonnet. Using a fork, fluff the rice and beans and season with salt.7 Step 7: Serve hot.getsaucepan.com/r/cb1b0745-e260-47fb-9b18-4cdee2a73bc7 · Original: https://www.foodandwine.com/jamaican-rice-and-peas-6416191
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