Jamaican Rice & Peas

Discussion in 'Food and nutrition' started by Oh Deer, Nov 21, 2005.

  1. Oh Deer

    Oh Deer Guest

    Jamaican Rice & Peas

    1 cup dry red kidney beans, washed
    1 can (14 oz.) coconut milk
    1 green onion, crushed
    1 clove garlic, crushed
    3 slices hot chili pepper
    1 sprig fresh thyme
    Freshly ground black pepper, to taste
    2 1/4 cups long-grain rice

    In a large bowl, soak beans in water to cover overnight. In a large
    saucepan with a tight fitting lid, place beans and coconut milk. Bring to
    a boil. Lower heat and simmer for 3-1/2 hours, or until beans are tender.
    Add green onion, garlic, hot chili pepper slices, thyme and black pepper.
    Simmer for 5 minutes. Add rice. Liquid should be about 1-inch above rice -
    add water if necessary. Cover pan, bring to a boil, then immediately turn
    heat to low. Cook about 20 minutes, or until liquid is absorbed and rice
    is tender. Just before serving, stir to distribute rice and beans evenly.

    Source: Kwanzaa on the Net <http://www.holidays.net/kwanzaa/recipes.htm>

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