- Red Peas (Kidney Beans) - 12 ozs.
- White Rice - 2 lbs.
- Salt - 2 tsp.
- Onion - 1 (chopped)
- Scallions - 3 Stalks (chopped)
- Garlic - 3 cloves (peeled, chopped)
- Thyme - 1 large sprig
- Scotch Bonnet Pepper - 1
- Coconut or Unsweetend Coconut Cream - 1 Large Coconut or 14 oz. can
METHOD:If necessary, wash peas thoroughly and pick out any foreign matter. Place peas in large pot, and cover with about 3 inches of water. As the peas cook, they will absorb a great amount of water. Bring to a boil, then lower to a simmer. Continue cooking till almost tender.
While the peas are cooking, either grate the coconut on the coarse side of the grater and juice with 1 quart(4 cups) of water or add enough water to the canned coconut cream to make up the quart. Add the coconut juice, the salt, onion, scallion, garlic, thyme and the WHOLE pepper to the peas, and simmer until the peas are completely cooked.
Add rice to the pot, cover and cook undisturbed on low heat until rice is tender and water is absorbed.