Rice and Peas (Beans)…”A Caribbean Staple”

July 21, 2006

Rice and Peas Recipe

June France’s Rice and Peas Recipe

  • 1 1/2 C Dried red kidney beans,Soaked overnight

  • 1 Clove garlic, crushed

  • Salt to taste

  • 1/2 C Un-sweetened coconut milk

  • 2 Scallions, chopped

  • 2 Sprigs fresh thyme

  • 1 Whole Scotch Bonnet Chili ( Habanero peppers can be substituted )

  • Black pepper to taste

  • 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.

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Category: Nevis Recipes

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