RICE & PEAS
When I was growing up there was always something that got me excited when visiting my grandparents. That is rice and peas, a traditional caribbean dish served with a variety of different meals, but my memories of rice and peas are with a sunday roast. It may seem odd to have rice with a sunday dinner, but it's a firm favourite and superb for soaking up any excess gravy.
Not only used for a sunday lunch, it's superb to have with a caribbean curry. Recipe coming soon.
Ingredients: (Serves 8)
- 1x 400g Tin Kidney Beans, Including Liquid (Or 400g Dried Kidney Beans)
- 400ml Coconut Milk
- 500ml Water
- 2 Garlic Cloves (Finely Chopped)
- 1 Onion (Finely Chopped)
- 2 Tbsp Fresh Thyme
- 2Tsp Salt
- 400g Long Grain Rice (Rinsed & Drained)
- If using dried kidney beans, these will need to be soaked overnight in cold water and then drained. Reserve 100ml of the soaking liquid for step 2.
- Drain the liquid from the can of kidney beans into a measuring cup. Add the coconut milk & enough water to make 1 litre of liquid.
- Add the liquid, kidney beans, garlic, onion & thyme to a large pot. Season with salt and pepper and bring to the boil.
- Add the rice to the pan and boil for 2 minutes.
- Reduce the heat to a simmer and cook covered for 15-20 minutes or until all the water has been absorbed. Fluff with a fork before serving.