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Jamaican Rice & Peas

1

March 9, 2014 by marksetchfield

IMG_3557INGREDIENTS
1 1/2 cups dried red kidney beans, soaked overnight and drained

2 chopped cloves garlic
1/2 cup unsweetened coconut milk
1 red onion finely chopped
1 whole Scotch bonnet
2 tps of dried thyme
1 1/2 cups long grain rice
Little vegetable oil
Grated coconut block

2 chopped spring onions
Salt and pepper

METHOD
Soak the kidney beans over night in cold water. Once the beans are soaked drain and rinse with cold water and leave to drain. In a large pan heat a little oil to a medium tempreture. Add the chopped garlic and onions, stir until the onions begin to soften. Add a 1 ½ pints of water, pour in the beans add the thyme and season. Simmer for an hour topping up with hot water so the beans remain covered. Wash the rice and drain the excess water then add to the pan, drop in the whole Scotch bonnet add enough water to cover the rice and cover the pan. Stir once and simmer, after 20 minutes pour in the coconut milk. Continue to cook until the rice in tender and moist. The rice will soak up the colour of the kidney beans. Add more grated coconut for extra flavour. Once the rice is cook transfer to a large bowl fluff up the rice and top with chopped spring onions and serve.

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One thought on “Jamaican Rice & Peas

  1. […] METHOD Wash the diced lamb and leave to drain. Mix in the curry powder making sure all the meat is covered. (Try and do this as far in advance as possible). Heat a couple of tablespoons of vegetable oil in a pot add the meat stir once and leave to simmer for 45 minutes on a low heat, add a few drops of water so the curry powder doesn’t burn. Next slice the peppers and onions into equal size chunks. Slice the ginger into thin strips and in a pestle and mortar crush the all-spice berries into a powder. After 45 minutes add the chicken stock stir, cover and simmer for another 45 minutes. Next add the peppers, onion, garlic, ginger and chillies stir in the ingredients pop the leek on top, cover and cook on a low heat for 2 hours. After an hour stir in the chopped coriander. Meanwhile peel and cube the sweet potatoes add to the pot 20 minutes before the two-hours is up, this will thicken the sauce. Finally stir and serve with turmeric rice or traditonal rice and peas. […]

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