Rice & Peas

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 ounces red beans (kidney beans) or 8 ounces gungo peas
• 1 pinch bicarbonate of soda
• 3 3/4 cups boiling water
• 2 1/2 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)

Recipe

• 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.