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Rice and Peas 1 1/2 c Dried red kidney beans, Soaked overnight 1 Clove garlic, crushed 1 tsp. Salt 1/2 c Unsweetened coconut milk 2 Scallions, chopped 2 Sprigs fresh thyme 1/2 Whole Scotch Bonnet Pepper 1/2 tsp. Black pepper 2 c Long-grain white rice Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid, discarding the garlic. Return the beans and the three cups liquid to the pot (if there's not enough of the cooking liquid use water), along with the coconut milk, scallions, thyme, scotch bonnet pepper, and black pepper and salt to taste. When it comes to a boil, add in the rice. Let it boil for 20 minutes, then remove it from the heat and let it sit for 15 minutes. Stir it with a fork. x = to taste -- Recipe courtesy of Recipes From Guyana and the Caribbean-- Next Recipe View All Recipes
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