Ingredients

• 1.25 cups of red kidney beans OR 1 tin of red kidney beans in water (~400g undrained)
• 1 ¾ cups dry rice
• 2 spring onion stalks
• 1/3^rd  brown onion
• 1 scotch bonnet pepper
• Handful of fresh thyme sprigs
• 1 table spoon of all purpose seasoning
• 160ml coconut milk / coconut cream
• 2 cloves of garlic
• Butter
• Salt

Method

• Soak your red kidney beans in water ahead of cooking (overnight if practical, otherwise, for as long as is possible with the amount of time that you have); if you are using canned red kidney beans, you can skip this point
• Boil the peas in water until they have become tender – for this serving size, this should take around ~50 minutes (less time needed if you are using tinned peas - ~10 minutes or less). Your water should be around 5cm above your peas, add more water if needed to maintain the level whilst boiling
• To the pot, add:
  • 2 spring onions stalks
  • 2 cloves of diced garlic
  • 1 scotch bonnet pepper
  • 1/3^rd diced brown onion
  • Handful of fresh thyme sprigs
  • 1 tea spoon of salt
  • 1 table spoon of all purpose seasoning
  • ½ table spoon of butter
  • ~160ml of coconut milk / cream
• Boil for another 10-15 minutes of a medium temperature
• Wash 1 ¾ cups of rice until the water runs clear
• Add the washed rice to your pot of peas and seasoning and mix in
• If needed, add in extra boiled water until the rice is covered with around ½ inch buffer in the water
• Cover your pot and cook at a low-medium temperature for around 20-30 minutes, until the rice is soft and water is gone. If the water is gone and the rice is still hard, add just a smidge of boiled water and steam, continue to do this until it reaches a softness you are happy with

Remove scotch bonnet pepper, thyme and spring onions before serving

EAT THIS WITH...

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