Wednesday, September 26, 2012

Jamaican Rice and Peas

Jamaican Rice and Peas
6 Servings 

1 cup dried black beans
3 ½ cup water
1 Scotch bonnet pepper
2 clove garlic, sliced
3 whole allspice berries
3 dried thyme sprigs
1 teaspoon sea salt
1 teaspoon pepper
2 stalks scallion, cut on the bias
1 cup coconut milk
2 cups uncooked rice 

In a large pot, add the peas, water scotch bonnet pepper, garlic cloves, allspice berries, thyme, salt, pepper and scallions. Bring pot up to a low boil, stir reduce heat to medium, partially cover and cook 1 hour or until beans are fork tender. Add additional water to keep beans covered by at least 1 inch of water.

Once beans are fork tender add the coconut milk and continue cooking until milk is no longer white and has taken on the color of the beans.
Add the rice, cover and cook another 15 minutes or until rice is done.
Remove from heat immediately let pot sit at least 5 minutes. Remove thyme sprigs an scotch bonnet pepper before serving.

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