This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Jamaican Coconut Rice and Peas (Beans)
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- #29567
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup dry red kidney beans, washed
1 can (14 oz. size) coconut milk
1 green onion, crushed
1 clove garlic, crushed
3 slices hot chile pepper
1 sprig fresh thyme
freshly ground black pepper, to taste
2 1/4 cups long-grain rice
directions
In a large bowl, soak beans in water to cover overnight.
In a large saucepan with a tight fitting lid, place beans and coconut milk. Bring to a boil. Lower heat and simmer for 3-1/2 hours, or until beans are tender. Add green onion, garlic, hot chili pepper slices, thyme and black pepper.
Simmer for 5 minutes. Add rice. Liquid should be about 1-inch above rice - add water if necessary. Cover pan, bring to a boil, then immediately turn heat to low.
Cook about 20 minutes, or until liquid is absorbed and rice is tender. Just before serving, stir to distribute rice and beans evenly.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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