Rice & Peas

Name: Rice & Peas
Ingredients: 8 ounces red beans (kidney beans) or 8 ounces gungo peas; 1 pinch bicarbonate of soda; 3 34 cups boiling water; 2 12 cups coconut milk; 2 teaspoons thyme, chopped; 2 shallots or 2 spring onions, finely chopped; 1 hot pepper (de-seeded & chopped); salt and pepper; 500 g rice (1 lb)

9 ingredients

8 steps

Ingredients

8 ounces red beans (kidney beans) or 8 ounces gungo peas
1 pinch bicarbonate of soda
3 34 cups boiling water
2 12 cups coconut milk
2 teaspoons thyme, chopped
2 shallots or 2 spring onions, finely chopped
1 hot pepper (de-seeded & chopped)
salt and pepper
500 g rice (1 lb)

Directions

1

Soak peas over night in cold water with bicarb soda.
2

Drain peas.
3

Put into fast boiling water & cook for 25 minutes OR until tender & still whole.
4

Add coconut milk, thyme, shallots, chillie & S&P.
5

Bring again to boiling point.
6

Boil for 5 more minutes.
7

Add rice, stir, cover, and cook over very LOW heat until the rice is tender and the liquid absorbed, about 20 minutes.
8

Drain and serve very hot on a large platter.