Jamaican Rice and Peas

Ingredients

• 1 cup Dry Red Kidney Beans (soaked)
• 3 cups Water
• 2 cups Long Grain White Rice
• 13.5 oz Can Unsweetened Coconut Milk
• 1/4 teaspoon Ground Nutmeg (feel free to use whole and grate your own)
• 4-5 Allspice Berries
• 1 teaspoon Black Pepper
• 1 teaspoon Kosher Salt
• 1 Yellow Onion (diced)
• 4-6 Green Onions (diced)
• 6-8 Garlic Cloves (chopped)
• 4-6 stems Fresh thyme
• 2 Habanero Peppers
• 2 Bay Leaves

Instructions

1. 1

   --- Prepare the Beans ---

2. 2

   Soak the beans overnight.

3. 3

   --- Prepare the Spices ---

4. 4

   Mix kosher salt, black pepper, and nutmeg together in a small ramekin or bowl. Set aside.

5. 5

   --- Prepare The Coconut Milk ---

6. 6

   Sauté yellow onions 1-2 minutes in large skillet. Add the cloves of garlic and cook another 30 seconds. Season with a pinch of the spice mix and stir.

7. 7

   Add the coconut milk and let cook at a simmer for 2 minutes. Remove from heat and set aside. Add the coconut milk mixture to a blender and puree until smooth. Add the puree back to the skillet along with the allspice berries, bay leaf, half the fresh thyme, and habanero pepper. Simmer for 10-15 minutes to allow the flavors to come together.

8. 8

   Remove the pepper after cooking.

9. 9

   --- Cook the Beans ---

10. 10

    In a separate large sauce pan or dutch oven pot add the beans, water, the remaining thyme, the other bay leaf, and a tablespoon of the spice mix. Bring to a boil then reduce to a simmer and cook covered about 30 miinutes.

11. 11

    --- Cook the Rice ---

12. 12

    Wash rice with water until it runs clear. Add the cups of rice and the coconut milk mixture to the beans and cook on simmer covered for about 25 minutes.