Rice & Peas
Soak the beans in a bowl with the water for at least 2 hours.
Chop the scallion, garlic, & onion.
Once the beans are properly soaked (they will likely plump and absorb a lot of the water) place the beans and the water in a pot.
Fill the pot with additional water if needed, the water should be about 2 inches over the beans. Bring to a boil.
Add the onions, garlic, scallions, & thyme. Add the salt & allspice. Add the scotch bonnet pepper, leave it whole.
Cook for 10 minutes.
Once beans are fork tender, drain and add to the pot.
Remove and discard the scotch bonnet pepper. Add the coconut milk, the rice and beans. Stir thoroughly.
Cover and allow to cook for 30 minutes.
Ingredients
Directions
Soak the beans in a bowl with the water for at least 2 hours.
Chop the scallion, garlic, & onion.
Once the beans are properly soaked (they will likely plump and absorb a lot of the water) place the beans and the water in a pot.
Fill the pot with additional water if needed, the water should be about 2 inches over the beans. Bring to a boil.
Add the onions, garlic, scallions, & thyme. Add the salt & allspice. Add the scotch bonnet pepper, leave it whole.
Cook for 10 minutes.
Once beans are fork tender, drain and add to the pot.
Remove and discard the scotch bonnet pepper. Add the coconut milk, the rice and beans. Stir thoroughly.
Cover and allow to cook for 30 minutes.