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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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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. Ingredients:
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:
1. In a large saucepan, soak the beans in the water overnight.
2. Using the same water, bring the beans to a boil, reduce heat, cover, and simmer until tender. Beans should remain whole.
3. Add the rest of the ingredients, except the rice, and boil for 5 minutes uncovered.
4. Add the rice. Stir, cover and simmer 15-20 minutes, until rice is cooked and liquid is absorbed.
5. Serve with a green salad and fried plantains, or with barbecued chicken.
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