Recipe by CraftScout
This is a Jamaican dish I found in Extending the Table. The servings size is for a main dish serving, but this can also be a side dish for barbecued or jerk chicken. This recipe starts with soaking dried beans overnight, but that is not reflected in the times.
Top Review by threeovens
I've had Caribbean food out and didn't care for it. This was divine. I used canned gandules (pigeon peas) with the liquid, but everything else I prepared as written. I loved the aroma while cooking and I will make this again. Thanks for posting. Made for ZWT5.
- 1 cup dried pigeon peas or 1 cup kidney bean
- 4 cups water
- 3 cups coconut milk
- 2 tablespoons fresh thyme
- 2 green onions, finely chopped
- 1 hot chili pepper, seeded and chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1 tablespoon margarine
- 2 1⁄2 cups rice (long grain white)
Directions See How It's Made
- In a large saucepan, soak the beans in the water overnight.
- Using the same water, bring the beans to a boil, reduce heat, cover, and simmer until tender. Beans should remain whole.
- Add the rest of the ingredients, except the rice, and boil for 5 minutes uncovered.
- Add the rice. Stir, cover and simmer 15-20 minutes, until rice is cooked and liquid is absorbed.
- Serve with a green salad and fried plantains, or with barbecued chicken.