Name: Jamaican Rice and Peas
Ingredients: 1 cup dried kidney beans, rinsed; approx 5 cups water; 13.5-ounce can coconut milk; 4 scallions, finely chopped; 3 thin slices jalapeno pepper, chopped (or one scotch bonnet, left quite whole); 3 cloves garlic, peeled and crushed; 2 tsp dried thyme; 2 cup long-grain white rice; 1 1/2 tsp salt; 1/2 tsp black pepper

Jamaican Rice and Peas

Ingredients

1 cup dried kidney beans, rinsed
approx 5 cups water
13.5-ounce can coconut milk
4 scallions, finely chopped
3 thin slices jalapeno pepper, chopped (or one scotch bonnet, left quite whole)
3 cloves garlic, peeled and crushed
2 tsps dried thyme
2 cups long-grain white rice
1 1/2 tsp salt
1/2 tsp black pepper

Instructions

Serves 8-10. Place the beans and 4 cups cold water in a 4-quart pot. Cover, bring to a boil, turn off the heat, allow to stand for 1 hour. Drain, and return the beans to the pot. Add the coconut milk, onion,hot pepper, garlic, thyme, and 1 cup cold water. Cover and simmer for 30 minutes until the beans are just tender. Drain the beans, reserving the liquid, and return them to the pot Add the rice, salt, and pepper; measure the reserved liquid and add enough cold water to make 4 cups total. Add the liquid to the pot. Cover, bring to a boil, and reduce the heat to low. Simmer for 15 minutes until the liquid is absorbed. Add more salt and pepper if desired.