Rice and Peas

Ingredients

• 240 g Kidney Beans
• 180 g Long Grain Rice
• 400 ml Coconut Milk
• 200 ml Water
• 1 pcs Scotch Bonnet Pepper
• 2 pcs Scallion
• 2 pcs Garlic
• 4 pcs Fresh Thyme
• 1 tsp Allspice Berries
• 1.25 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1 tbsp Butter

Method

1. Bruise the {scallion}, lightly crush the {allspice_berries}, and keep the {scotch_bonnet_pepper} whole so it perfumes the pot without bursting. Slice the {garlic} and strip a few leaves from the {fresh_thyme}.
2. In a medium saucepan over medium heat, combine {coconut_milk}, {water}, {kidney_beans}, {scallion}, {garlic}, {fresh_thyme}, {allspice_berries}, and the whole {scotch_bonnet_pepper}. Season with {kosher_salt} and {black_pepper}, then bring to a gentle simmer for the aromatics to bloom and the liquid to smell sweet and savory.
3. Stir in {long_grain_rice}, taste the broth and adjust with {kosher_salt} if needed, then cover and cook over low heat until the grains are tender and the liquid is absorbed. Do not pierce the {scotch_bonnet_pepper}, or the pot will become aggressively hot.
4. Take the pan off the heat and let the {long_grain_rice} stand covered so the grains finish steaming and firm up. This rest keeps the rice fluffy instead of wet.
5. Remove the {scotch_bonnet_pepper}, {scallion}, and thyme stems, then fluff the {long_grain_rice} with a fork. Fold in {butter} off the heat for gloss if using, and finish with a few fresh thyme leaves for a bright lift.