Instructions

• Wash the dry kidney beans. In freshwater, leave to soak for at least two hours, preferably overnight.
• In a pressure cooker, add the soaked beans, garlic, pimento berries (allspice), ginger and salt with about 4 ½ to 5 cups of water to pressure cook for 20 minutes. If you don’t have a pressure cooker and still wish to use dry kidney beans, cook for 45-50 minutes.
• Once the beans are cooked, add the coconut milk, thyme, scallion, onion, and a whole scotch bonnet pepper. Cover the pot and bring it to a boil. At this point, taste to see if it seasoned to your liken.
• Wash and add the rice. Return the lid to the pot and bring it to a boil. Turn the heat down to low and let the rice steam until all the water evaporates. Turn the feat off and let the rice sit for another 3 minutes.
• Remove the thyme stems, scotch bonnet pepper and ginger. Serve!

Cooking With Canned Beans & Coconut Milk

• Wash and drain the kidney beans.
• Pour the beans into a pot with 1 cup of water, half-canned coconut milk, garlic, pimento berries (allspice), ginger, thyme, scallion, onion, scotch bonnet pepper and salt. At medium heat, cover and bring to a boil.

• Wash and add the rice. Return the lid to the pot and bring it to a boil. Turn the heat down to low and let the rice steam until all the water evaporates. Turn the feat off and let the rice sit for another 3 minutes.

Notes

• If you use the water from the canned kidney beans, the finished rice will have the rice vibrate colour. I have never used water from the canned beans, so I can’t say if it is a good idea or not.
• I use pink himalayan salt.