Rice And Peas Beans Recipes

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Steps:

• Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

Steps:

• In a large saucepan, heat the oil over medium heat.
• Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
• Add the rice and cook, stirring, until coated with the oil.
• Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
• Season with salt and pepper and bring to a boil.
• Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
• Remove the rice from the heat and let stand, covered, for 5 minutes.
• Fluff with a fork.
• Stir in the scallions and season with salt and pepper.
• Discard the Scotch bonnet and serve.