Ingredients
- 1 (16-ounce) package dried red kidney beans
- 10 cups, plus 4 cups water
- 3 cloves crushed garlic
- 1 coconut
- 3 scallions, sliced
- 1 tablespoon salt
- 1/4 pound butter
- 4 cups uncooked rice (recommended: Uncle Ben's Converted Rice
Directions
Bring beans, 10 cups water, and garlic to boil at high heat. Simmer for about 1 hour or until beans are soft.
Crack coconut, remove shell, and cut meat into small pieces. Put half of the coconut into blender with 2 cups water and puree. Repeat for remaining coconut. Strain the coconut through a strainer squeezing the milk out of the coconut (you will end up with approximately 3 cups of coconut milk).
Add coconut milk, scallions, salt, and butter to the beans and bring to a boil. Then add rice and stir with a fork. Turn to low heat and cook for 30 minutes or until water is cooked out. Be sure not to stir the rice until water is gone.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By youngdianne_107...
Port St. Lucie, FL
on December 22, 2008
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As a Jamaican, rice and peas is a staple in my home. I've cooked rice and peas using various methods and tried this recipe recently. It had a really good flavor and my family enjoyed it. If you like A LOT of peas (red beans in your rice, then the recommended amount is okay. However, I prefer less peas so I would use, the most, 12 ounces of kidney beans next time. To reduce the amount of work in making the recipe, I would recommend using coconut cream in place of a whole coconut. If you cannot find the coconut cream, the next best thing is coconut milk, however, it is not as rich as the whole coconut or the coconut cream.
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