Thyme, onion, garlic, scallions and allspice amp up chef Adam Schop’s take on the classic Jamaican side dish of rice and kidney beans cooked in coconut milk.
Slideshow:More Bean Recipes
2 cups dried kidney beans, soaked overnight and drained
1/3 cup unsweetened coconut milk
1/4 cup unsweetened coconut cream
14 thyme sprigs
1/2 medium onion, finely chopped
6 scallions, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon ground allspice
2 cups parboiled white rice
1 cup unsweetened coconut milk
1/2 cup finely chopped onion
3 scallions, thinly sliced
2 garlic cloves, minced
2 1/4 teaspoons kosher salt
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.
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.
The rice and peas can be refrigerated for up to 3 days. Reheat before serving.
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