Harbor Restaurant and Bar's Jamaican Rice and Peas (Red Beans and Rice) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (16-ounce) package dried red kidney beans |
10 cups, plus 4 cups water |
3 cloves crushed garlic |
1 coconut |
3 scallions, sliced |
1 tablespoon salt |
1/4 pound butter |
4 cups uncooked rice (recommended: uncle ben's converted rice) |
Directions:
1. Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft.
2. Crack coconut, remove shell, and cut meat into small pieces. Put half of the coconut into blender with 2 cups water and puree. Repeat for remaining coconut. Strain the coconut through a strainer squeezing the milk out of the coconut (you will end up with approximately 3 cups of coconut milk).
3. Add coconut milk, scallions, salt, and butter to the beans and bring to a boil. Then add rice and stir with a fork. Turn to low heat and cook for 30 minutes or until water is cooked out. Be sure not to stir the rice until water is gone.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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