VEGAN JAMAICAN RICE AND PEAS

An authentic Jamaican rice and peas (kidney beans) dish made with brown rice, creamy coconut milk, scallion, garlic, thyme and pimento berries.

Learn all the tips and tricks behind making the best infamous side dish for a classic Caribbean Sunday dinner!

INGREDIENTS

– red kidney beans – onion – garlic cloves – scallions – basmati brown rice – scotch bonnet

STEP 1

Rinse off the kidney beans.

STEP 2

Soak them in the 4½ cups of water overnight along with the scallion, garlic, ginger, thyme, onion and pimento berries in a medium sized saucepan.

STEP 3

The next day, double-check the water levels again. You should have 4 cups in total, if not add accordingly because the peas swell they absorb about ½ cup of the water.

STEP 4

Bring the pot with the peas to a boil.

STEP 5

Half cover the pot, reduce the heat and simmer on low for an hour if not simmer for a further 15 minutes.

Swipe up for full recipe!

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