Rice and peas
SERVES 4-6
• 400g can red kidney beans or gungo peas
• 5 pimento seeds or 1tsp allspice
• 4 thyme sprigs
• 2 garlic cloves , chopped
• 1 scotch bonnet chilli
• 400ml can coconut milk
• 500g rice ( long grain or basmati ), washed thoroughly
• 2 tsp all purpose seasoning ( optional )
• parsley , to decorate ( optional )
AS SEEN ON Christmas Kitchen
Craig & Shaun McAnuff
1 Tip the red kidney beans or gungo beans into a large lidded saucepan , cover with water so that the water level sits slightly above the beans , then soak overnight . 2 Set the saucepan over a high heat and bring to the boil . Add 1 tsp salt , 1 tsp black pepper , the pimento seeds or allspice , thyme , garlic , all-purpose seasoning and scotch bonnet , then mix well . Pour in the coconut milk and stir well . Tip in the rice and mix again . 3 Cover the pot with a foil lid , then put the saucepan lid on top of that . Cook for 30 mins over a medium heat . Before serving , remove the scotch bonnet and thyme sprigs mix the rice thoroughly from the bottom of the saucepan and garnish with parsley . f bbcgoodfoodshow . com 45