Jamaican Rice and Peas

Ingredients

• 8 ounces small dried red beans or red kidney beans
• 1 quart water
• 16 ounces chicken broth or chicken stock or water
• 1/2 cup coconut cream
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon ground allspice
• 2 scallions, finely chopped
• 1/2 cup white onion, chopped
• 2 minced garlic cloves
• 1 teaspoon black pepper
• 1 1/2 teaspoons kosher salt
• 1 scotch bonnet pepper (left whole)
• 1 teaspoon brown sugar
• 2 1/4 cups uncooked long grain rice

Directions

1. 1

   Rinse and sort beans and place in a stockpot.

2. 2

   Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.

3. 3

   Drain and rinse beans.

4. 4

   Bring to a boil with chicken stock, water, and coconut cream.

5. 5

   Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.

6. 6

   Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.

7. 7

   Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).

8. 8

   Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.

9. 9

   Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.

10. 10

    For Vegetarian use water not the chicken broth or stock.