JAMAICAN RICE & PEAS

 

NOTE: It is far more pleasant to make “gasless beans”. Place beans in enough water to cover. Bring to a boil, then remove from heat. Add 1 rounded tablespoon baking soda per cup of beans to the pot. The beans will froth a lot. When cool, cover and refrigerate overnight, or for at least 8 hours. Before cooking rinse in cold water several times. You will find that the beans cook in 10 to 20 minutes; but you have to watch them very carefully, since they will produce a lot of froth in the first few minutes of cooking. You can discard the froth.

 

JAMAICAN RICE & PEAS

More authentic version:

2 cups long grain white rice (uncooked)
1 15-oz. can green pigeon peas, drained
3 cups coconut milk
1 cup water
Few sprigs of fresh thyme
2 green onions
1 Scotch Bonnet/habanero pepper

or, try this almost equally tasty version:

2 cups long grain white rice (uncooked
2 cups cooked red kidney beans or 1 15-oz. can drained
3 cups coconut milk
1 cup water
Few sprigs of fresh thyme or 1 tsp. dried thyme leaves
2 green onions
Salt & Black pepper to taste
1 Scotch Bonnet/habanero pepper – optional
Salt & Black pepper to taste

Place all ingredients in a rice cooker. Do not cut or pierce the hot pepper; it is there just for flavor.

OR

Place all ingredients, except rice, in a pot and bring to a boil. Turn heat down to a low simmer. Add the rice. Remove from heat when the liquid is absorbed.

Serve hot. Makes about 8 servings

pdf of recipe can be found here