Rice and Peas
- 1/2 pound dry red kidney beans
- 1 whole coconut
- 4 cups water
- 1 teaspoon olive oil
- 1 clove garlic
- 1/2 onion
- 1 scallion, crushed
- 1 sprig thyme
- 1/2 stick butter
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups rice
Wash beans and soak overnight in water.
Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk.
In a stock pot, add oil and heat. Add beans, garlic and onion. When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy of Beverly Watson-Horsted