Ingredients:
8 ounces small dried red beans or 8 ounces red kidney beans
1 quart water
16 ounces chicken broth or 16 ounces chicken stock or 16 ounces water
1/2 cup coconut cream
2 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
2 scallions, finely chopped
1/2 cup white onions, chopped
2 minced garlic cloves
1 teaspoon black pepper
1 1/2 teaspoons kosher salt
1 scotch bonnet peppers ( left whole)
1 teaspoon brown sugar
2 1/4 cups uncooked long grain rice
Directions:
Rinse and sort beans and place in a stockpot.
Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
Drain and rinse beans.
Bring to a boil with chicken stock, water, and coconut cream.
Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.
For Vegetarian use water not the chicken broth or stock.
Servings: 8
Time preparation: 1 min.
Time total: 121 min.