Jamaican Rice and Peas

Ingredients

• 1 1/2 cups dried red kidney beans, soaked overnight and drained
• 2 cloves garlic, smashed
• 1/2 cup unsweetened coconut milk
• 3 green onions, thinly sliced, plus more for garnish
• 1 Scotch bonnet pepper, chopped
• 3 sprigs fresh thyme
• 1 1/2 cups long grain rice
• Salt and freshly ground pepper

Directions

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.