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Jamaican rice and peas using fresh kidney beans

rice and peas

I cooked rice and peas using fresh red kidney beans (called red peas in Jamaica)

This is the fresh red kidney beans. Fresh red kidney beans are much healthier than the dried ones.

red kidney beans

Fresh red kidney beans (This is not the dried ones)

fresh red kidney beans

Ingredients
1/2 pint fresh red kidney beans (red peas) (Use dried kidney beans if the fresh ones aren't available to you)
1 clove garlic
Few pimento seeds (allspice)
1 small piece of ginger root
1 dry coconut (1 cup freshly blended coconut milk)
1 stalk escallion, crushed
Piece of thyme, preferable green
1 whole green hot pepper (Use green pepper for more flavour and less heat, remember to remove the stem so that the flavour of the pepper can steep through the hole)
1/2 tsp. all-purpose (optional)
Salt to taste 
4 cups water
1 kg. rice (I used white long grain)

Make fresh coconut milk

dry coconut

1. Break open the coconut.
2. Use a knife and prise the white coconut from the husk
3. Cut the coconut into small pieces and blend in about 2 cups of warm water
4. Strain through a strainer to separate the milk.

coconut milk

Method

Wash red kidney beans. Put the peas into a large thick-bottomed pot with 2 cups of water. Put the pot on high heat. In addition, add the pimento, garlic and ginger. Cover pot and bring to a boil.

At this time, the peas will rise to the top of the water. Pour 2 cups of water into the pot to sink the peas as we say in Jamaica. Cover pot and boil peas until partially cook.

When the peas are partially cook, add the coconut milk, escallion, thyme, hot pepper, salt and all-purpose. Give the pot a stir. Cover pot and cook peas until tender

Test if the peas are cooked by pinching a pea between your finger  and thumb, if it squashes easily the peas are cooked

Peas (red kidney beans) are cooked

cooked peas

Wash the rice and scrape into the pot. Use a fork to stir. Make sure the coconut liquid cover the rice 1 inch if you want firm nice cooked rice and peas.

Cook rice on medium-high heat until liquid evaporated then put pot on the smallest burner and steam the rice and peas for 20 minutes on very low heat.

Turn heat off and allow rice to sit 5 minutes  on burner.

Remove hot pepper, escallion, thyme and ginger. Fluff the rice before serving.

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