Recipe courtesy Cook Like a Jamaican
Growing up in a family where food is the great connector, I’ve learned the unspoken rules of eating like a Jamaican. One, you always have soup on Saturday. Two, you must always eat rice and peas on Sunday.
INGREDIENTS:
1 can (19 oz) kidney beans with liquid
2 cups water
1 can (14 oz) coconut milk
2 cloves garlic, chopped
1 small onion or 2 stalks scallion, chopped
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
2 cups long grain rice, rinsed and drained
INSTRUCTIONS:
Pour kidneys beans and liquid in large sauce pan and add water. Add coconut milk, chopped onion, garlic, and dried thyme. Add salt and pepper to taste. Bring to a boil.
Add rice and boil on high for 2 minutes. Turn heat to low, cover pot and cook until all water is absorbed. Fluff with fork before serving.
Serves 6 to 8
Speak Your Mind