Rice and peas

Ingredients

• 200g (7 oz) dried kidney beans, soaked overnight and drained
• 750ml (3 cups) water
• small bunch thyme
• 1 Scotch bonnet pepper (or habanero)
• 6 pimento (allspice) berries
• 1 tsp black pepper
• 2 spring onions, finely sliced
• 3 cloves garlic, finely grated
• thumb-sized piece ginger, finely grated
• 1 can (400ml/14 oz) unsweetened coconut milk
• 450g (2 cups) long grain rice, washed
• salt

Directions

1. Place a pot with a lid over medium heat. Add the soaked kidney beans, 750ml of water, thyme, Scotch bonnet pepper, pimento, salt, and black pepper. Cover and bring to a simmer, cooking for 45 minutes.
2. After 45 minutes, add the ginger, garlic, and the white part of the spring onions. Stir through before adding the can of unsweetened coconut milk.
3. Add the washed rice to the pot and carefully stir through the rest of the ingredients. At this point, ensure there is roughly one knuckle's depth of liquid above the rice. Bring the pot to a light simmer, then cover with the lid and turn the heat down low.
4. Cook the rice for 35-40 minutes until it is fully cooked. Serve and enjoy!