Rice And Peas

When I was growing up in Jamaica there were unspoken rules about food. One was that you must always serve rice and peas on Sunday. Today people eat rice and peas whenever they want.

The peas in this recipe aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall which you should enjoy.

Rice and peas plated with chicken and salad.

INGREDIENTS:

16 oz of small red beans (I used Goya)

6 cups of water

2 cups of long grain white rice

1 15 oz coconut milk

2 whole scallions/green onions, roughly chopped

1 scotch bonnet pepper

5 sprigs of fresh thyme

½ tsp salt

1 Tbs of butter

DIRECTIONS:

1. In a large pot, place red beans and four cups of water. Bring to a boil.

2. Once water is boiling, lower temperature and place lid on pot. Simmer for about 2 hours. (Make sure heat is on low!)

3. After the 2 hrs is up. Remove lid, add the other 2 cups of water and coconut milk. Bring to a boil. Add rice, scallions, pepper, salt, butter, and thyme.

4. Lower temperature to a simmer. Cook for about 20 minutes.

5. Enjoy.