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The Caribbean Kitchen - Recipe 011
Peas and Rice
added 17 December, 2000

Two Fat Ladies (on the Food Network),1724,4833,00.html
Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright


Preparation time:
Cooking time:
To serve:
12 hours
20 minutes

8 ounces red kidney beans
1 packet of coconut cream
2 1/2 pints of water
1 sprig of thyme

3 slices of hot pepper
1 clove garlic crushed
1 pound rice
Black pepper

Soak beans overnight. Add coconut cream to the water.

Put the beans in the pan, add coconut milk. Bring to a boil, then lower the heat and cook until the beans are tender - the time will vary according to age. Add the thyme, hot pepper, garlic, scallion and black pepper. Simmer for a few minutes, then add rice.

The liquid should now be about 1 inch above the rice, so add the water if necessary. Cover the pot, bring to the boil once again, then immediately turn the heat to low. The rice will be ready as soon as the liquid disappears and each grain of rice is separate. Stir before serving.

At Christmas peas and rice is often made with green gungo peas.


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