Rice & Peas
Ready In: 50 mins
Serves: 4-6
Ingredients
- 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)
Directions
- Soak peas over night in cold water with bicarb soda.
- Drain peas.
- Put into fast boiling water & cook for 25 minutes OR until tender & still whole.
- Add coconut milk, thyme, shallots, chillie & S&P.
- Bring again to boiling point.
- Boil for 5 more minutes.
- Add rice, stir, cover, and cook over very LOW heat until the rice is tender and the liquid absorbed, about 20 minutes.
- Drain and serve very hot on a large platter.
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