Rice and Beans

This is a typical Caribbean dish. In Jamaica, cooks often use pigeon peas; other countries use beans. Black turtle beans are easy to get at the supermarket, but feel free to switch. And while Scotch bonnet peppers are traditional, I used an easier-to-find jalapeno. If you go the authentic route, use less because the Scotch bonnet is hotter.

Serves 4

  • 2 cups water
  • ¼ cup coconut milk
  • 1 teaspoon jalapeno or Scotch bonnet pepper, seeded and minced
  • ½ teaspoon dried thyme
  • 1 cup long-grain rice
  • 1 can black turtle beans, rinsed
  • Salt and freshly ground pepper
  • ¼ cup chopped fresh parsley
  1. Combine water, coconut milk, jalapeno, thyme and rice in a pot.
  2. Bring to a boil, cover, turn heat to low, and cook for 5 minutes.
  3. Add beans, cover and cook 10 minutes more or until rice is cooked.
  4. Remove from heat and let steam, covered, 5 minutes longer.
  5. Season with salt and pepper to taste and sprinkle with parsley..
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