Recipe courtesy of Beverley Watson-Horsted

Rice and Peas

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  1. Wash beans and soak overnight in water.
  2. Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk.
  3. In a stock pot, add oil and heat. Add beans, garlic and onion. Bring to a boil, reduce to a simmer and cook. When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil.
  4. Add the rice and stir with a fork so beans are evenly distributed throughout rice. Add butter. Cover and simmer for 30 minutes.