Vegetables Recipes - Caribbean Rice and Peas

Ingredients

• 225 g/8 oz/1 1/3 cups dried red kidney beans, soaked overnight

• 600 ml/1 pt/2 1/2 cups canned coconut milk

• 900 ml/3 3/4 cups water

• Salt and freshly ground black

• pepper 1 red chili, seeded and chopped

• 30 ml/2 tbsp chopped spring onion (scallion)

• 450 g/1lb/2 cups long-grain rice

• 15 ml/1 tbsp chopped thyme

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Method:

1. Drain the beans and place in a large pan with the coconut milk and water.

2. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat and simmer, part-covered, for about 1 hour or until the beans are tender.

3. Add the remaining ingredients except the thyme. Bring to the boil, reduce the heat, cover and simmer for about 20 minutes or until the rice is tender.

4. Drain off any excess liquid. Stir in the thyme and serve hot.