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Rice and peas

Makes 8 servings


  • 1/2 cup dry red kidney beans
  • 2 clove garlic, crushed
  • 1 clove green scotch bonnet pepper
  • 1 clove green onion, chopped
  • 1/2 clove medium onion medium
  • 2 sprig thyme
  • 1 teaspoon fresh ginger
  • 2 ounce butter
  • 2 1/2 cup rice
  • 2 can coconut milk


Baking Directions:

Wash the red beans under running cold water to wash off what is call the field dust.

Beans are not washed while being processed as it would cause them to potentially germinate or grow mold.

Set the beans in a stock pot, cover with water and bring to a gentle boil for 40 to 45 minutes with a lid on the pot.

Add your chopped green onion, chopped onion, crushed garlic, grated ginger, thyme, coconut milk, whole green Scotch bonnet, butter, thyme and a teaspoon of salt.

Let everything simmer for 8 to 10 minutes.

Add the rice to the boiling liquid and simmer for 25 to 30 minutes.

Check on the seasoning at the beginning to ensure that the level of seasoning is to your taste.

Keep a lid over the pot to prevent evaporation.

Remove from heat, allow excess steam to escape, and serve immediately.