Rice & Peas
Despite the name, this beautiful side dish of coconut-infused rice and beans is traditionally made with red kidney beans, rosecoco (borlotti) beans, or gungo (pigeon) peas.
1 cup of rice
1 tin of red kidney beans, rinsed and drained
120g dried red kidney beans, soaked overnight and cooked
35g - 40g grated creamed coconut
1 - 2 spring onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 generous cups of cold water
If you're unfamiliar with any of the ingredients, find out more about them here:
Place all the ingredients into a small saucepan, and give it a stir.
Seal the pan with foil and put on the lid. Turn on the the heat.
When the foil begins to billow out with steam, turn down the heat to the lowest setting. If your lid isn't see through, watch for the first signs of steam escaping from the foil-covered rim. Cook for 15 minutes, then remove from the heat. Without removing the foil or the lid, let the pan sit for 20 minutes.
Remove the lid and the foil, and fork the rice through to separate it. It will have "caught" on the base of the pan; it always does. Many consider this the best part, but if you've been careful with your temperature and timings, it will not have burnt. Soak the pan before washing it. Perfect with a West Indian curry.
Any questions? You can use the comments form at the bottom of the page.
Did you know?
You'll find recipes at the back of all the books in the Send for Octavius Guy series: