Active Time
25 MIN
Total Time
2 HR
Yield
Serves : Makes 12 cups

How to Make It

Step 1    Prepare the beans

In a large enameled cast-iron casserole, combine the soaked and drained beans with the coconut milk, coconut cream, thyme sprigs, onion, scallions, salt and allspice. Add enough water to cover the beans by 2 inches and bring to a boil. Cover, reduce the heat to low and simmer the beans until tender, about 1 hour. Drain the beans; discard the thyme sprigs. 


Step 2    Prepare the rice

In a medium pot, combine the parboiled rice with the coconut milk, onion, scallions, garlic, salt and 
3 3/4 cups of water. Bring to a boil. Reduce the heat to moderately low, cover and simmer for 10 minutes.

Step 3    

Stir 4 cups of the drained beans into the rice. (Save the remaining 2 cups for another use.) Cover and cook for 10 minutes, then uncover and cook for 5 minutes longer. Fluff the rice and peas with a fork and serve.

Make Ahead

The rice and peas can be refrigerated for up to 3 days. Reheat before serving.

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