Rice and Peas Recipe

This steamed pilaf of rice and crimson kidney beans (also called “crimson peas” in Jamaica) is a beloved companion to many Caribbean classics like oxtail, curry goat and escovitch fish. Additionally it is supremely satisfying by itself with a easy pat of butter. Coconut milk, onion and thyme mingle with the beans as they prepare dinner, creating an earthy broth that ultimately plumps the rice and offers it its signature hue. Generally, the coconut milk is ready from scratch, however the canned model requires a lot much less effort and provides an identical richness. Some could favor to strain prepare dinner their beans for velocity, however this model requires an in a single day soak (which hurries up the cooking course of and helps the beans prepare dinner evenly) and a few good old style persistence.