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1 can Grace red kidney beans
1 can Grace coconut milk
300gms of rice
2 stalks of spring onion
1 small onion, chopped
3 cloves of garlic, chopped
1 spring of fresh thyme
1 tbsp sugar
salt and pepper to taste
1 scotch bonnet pepper (whole, do not chop up) - optional
690ml of water
1. Drain the liquid from the can of beans and place beans into a large pot. Add the can of coconut milk and 550ml of water or, enough water to make 1,250ml of liquid. Bring to the boil.
2. Add chopped onions, spring onion, garlic, thyme, sugar and bring to the boil on medium heat for 15minutes. Salt and pepper to taste.
3. Wash rice and add, stir for a minute. Bring to the boil then reduce heat to low.
4. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or untill rice is cooked. Remove scotch bonnet pepper before serving.
This recipe can also be made using other peas.
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