Recipe#5813

Title: Jamaican Rice And Peas

  From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94, Aug.
  30, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
  MMCONV

  1 1/2 c  Dried red kidney beans,
           Soaked overnight
      1    Clove garlic, crushed
        x  Salt
    1/2 c  Unsweetened coconut milk
      2    Scallions, chopped
      2    Sprigs fresh thyme
      1    Whole Scotch Bonnet Chili (I
           Usually use several
           Cayennes)
        x  Black pepper
      2 c  Long-grain white 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.
  Stir it with a fork.  Do Not Eat the chili pepper.
  
  I've made this with canned beans, skipping the first step and just dumping
  them in with 3 cups water and some garlic powder, and everything else.