Ingredients
8 oz (227g) dried red peas (kidney beans)
1 pt (560 ml) coconut milk
1 lb (454g) brown rice
2 garlic cloves chopped
1 eschallot stalk chopped
1green hot pepper slit open
1 ½ tsp. Salt
1 sprig thyme
1 lb (454g) brown rice
2 garlic cloves chopped
1 eschallot stalk chopped
1green hot pepper slit open
1 ½ tsp. Salt
1 sprig thyme
Prep Time: 3-4 hours Total Time: 1hr 45mins Serves: 6
Directions
1. Soak peas in 1 pt (560 ml) water for 2-4 hours or overnight.
2. Cook in the soaking water with another ½ pt (280ml) water and the coconut milk in a heavy duty pot with a tightly fitted lid for about an hour or until tender.
3. Add the rice and all the seasoning ingredients.
4. Stir well adding ½ -1 pt (280-560 ml) more water if necessary
5. Cover and let simmer for 30 minutes until the rice is tender and the liquid is absorbed.
6. Remove the thyme and pepper before serving.
2. Cook in the soaking water with another ½ pt (280ml) water and the coconut milk in a heavy duty pot with a tightly fitted lid for about an hour or until tender.
3. Add the rice and all the seasoning ingredients.
4. Stir well adding ½ -1 pt (280-560 ml) more water if necessary
5. Cover and let simmer for 30 minutes until the rice is tender and the liquid is absorbed.
6. Remove the thyme and pepper before serving.
Additional notes:
Cook the peas with soaked pig’s tail or salt or corned pork or beef and omit the salt.
Use 1 lb (454g) mature peas instead of dried peas
Add a few dried pimento berries when cooking the peas together with a dab of margarine.
Use 1 lb (454g) mature peas instead of dried peas
Add a few dried pimento berries when cooking the peas together with a dab of margarine.
By CAHE Website Administrator
By CAHE Admin