Jamaican Rice & Peas


Oh Deer

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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