June France’s Rice and Peas Recipe
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1 1/2 C Dried red kidney beans,Soaked overnight
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1 Clove garlic, crushed
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Salt to taste
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1/2 C Un-sweetened coconut milk
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2 Scallions, chopped
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2 Sprigs fresh thyme
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1 Whole Scotch Bonnet Chili ( Habanero peppers can be substituted )
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Black pepper to taste
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2 C Long-grain brown rice
Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if there’s not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, chili, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes. Fluff mixture with a fork.
[...] Season tuna with salt and pepper and brown in olive oil. After the tuna is browned, remove from skillet while sautéing the onion and peppers. When the vegetables are just tender, add the other ingredients and combine together. Place the tuna back into the skillet and simmer for 20 minutes. Serve with rice & peas and a mixed green salad. This entry is filed under Nevis Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. Leave a Reply [...]