Jamaican Rice and Peas

Ingredients (use vegan versions):

• 1 1/2 cup red kidney beans
• 1/2 can coconut milk
• 3 sprigs fresh thyme
• 2 cups white rice (parboiled is best)
• 1 escallion (green onion)
• sea salt and black peper to taste

Directions:

First cook the kidney beans in aprox 4 to 5 cups of water. Add 1/4 to 1/2 can of coconut milk, 1 sprig of thyme and salt and peper to taste. Let cook until beans are slightly firm but soft. In other words not mushy. With a larg flat object (large knife) smash the bottom of the escallion, then add to pot. Add rice with remaining coconut milk and thyme. Water level should be aprox 1 inch above rice. Remove any access water. Keep aside for possible use later. Bring to a boil for 5 min. Continue to cook covered until rice is tender.

Rice should be pink with a wonderful tropical flavor! Yeah Mon!!!
***** GREAT WITH CURRY *****
****** SEE JERK TOFU RECIPE *******

Serves: 6-12

Preparation time: 5 min