Recipe courtesy of Beverley Watson-Horsted

Rice and Peas

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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


  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. 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.