Ingredients
- 1 c Dried Kidney Beans (soaked overnight. Canned kidney beans can also be used in a pinch)
- 3 c Water
- 1 small Onion (chopped finely)
- 3 cloves Garlic (minced)
- 3 Scallions (chopped)
- 1/2 tsp Allspice (5-6 Allspice Berries could also be used instead of ground Allspice)
- 1/2 tsp Thyme (fresh thyme is always better if you have it on hand)
- 1 tsp Mild Jerk Seasoning
- 1 Scotch Bonnet Pepper (leave whole)
- 1/2 tsp Fresh Ginger (grated)
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 13.5 oz can Unsweetened Coconut Milk
- 2 c Long Grain White Rice
Instructions
- Soak the dried kidney beans overnight, then place beans in a large saucepan with the water.
- Add onion, garlic, allspice, thyme, Scotch bonnet, ginger, salt, pepper and coconut milk.
- Bring to a slow boil, then reduce heat. Cover and let simmer for about an hour.
- Add rice, then continue to simmer for about 30 minutes until rice is soft and fluffy.
- Remove from heat and let stand for about 10 minutes. Add additional salt and pepper if needed for taste.
- Remove the Scotch Bonnet Pepper, fluff with a fork and serve.