“Rice and peas” as all Jamaicans refer to it, is an all time favorite. Some Jamaicans find it rather offensive when I say “rice and beans.” They usually make comments such as: “A true Jamaican never says “rice and beans.” Well, if Jamaica isn’t truly my birthplace, then it is safe to say I am originally from heaven, because regardless of what we call it, be it beans or peas, they are heavenly when combined with fresh coconut milk and the other ingredients in this dish. You can eat it all by itself. Who knew beans/peas could taste this good? Traditionally, rice is cooked in one pot, with red kidney beans or pigeon peas, steamed in coconut milk. The flavor is out of this world! Coconut milk takes every dish to higher heights.

I like to use a variety of beans in my rice and peas. Beans are buttery in flavor and I cook them until they crack open. I love them that way. Some of my favorites includes cannellini and black beans.

I often receive request on how to make rice and beans, so I am providing you with detailed illustrations. Please provide your feedback. I would like to know if the illustration has helped you in any way.

HOW TO MAKE RICE AND BEANS (RICE AND PEAS)
YOU WILL NEED:
A blender
1 coconut
4 cups Jasmine or your favorite rice
approximately 2 cups of fresh milk from 1 coconut
approximately 4 cups of water
Kosher Salt
Black Pepper
1 Scotch bonnet pepper
1 sprig of thyme
4 cloves of garlic
7 pimento seeds
1 medium onion quartered
2 stalks of scallions (green onions)

Note: On one end of the coconut, you will find 3 “eyes.” (one will be tender enough to poke)
Using the tip of a knife that is small enough to poke through the hole, remove the flesh and drain the coconut water. Drink up, it’s really good!

Crack open a coconut. With a knife, remove the the coconut meat from the husk.

Cut coconut into chunks and add to blender with enough water to blend.

Strain coconut and squeeze out all the liquid.
You will have coconut trash, which can be repurposed when making cakes, puddings etc.

Here’s the Fresh Coconut Milk. (I like drinking this as is….so pure and tasty)

Fill pot with water (I prefer to use a “dutchie” as it traps the heat and cooks evenly)
Add coconut milk and bring to a boil.
Rinse beans under cold water and remove any foreign particles you may find.
Add about 12 oz of beans to a pot, you can use 6oz if you wish
Add One medium onion (slice in half), one scotch bonnet pepper, 4 gloves of garlic, 1 sprig of thyme, 4 pimento seeds.
You may have to add more water periodically as it will evaporate.

Coconut milk will assume the color of the beans. Cook beans until tender.

Once beans are tender, add rice, kosher salt and pepper to taste.
Once the rice is added you should have about an inch of water above the rice.
GIVE IT A NICE STIR TO INCORPORATE THE BEANS. OTHERWISE YOUR DISH WILL END UP WITH THE BEANS ON THE BOTTOM AND RICE ON THE TOP.
Allow liquid to evaporate.
Put the lid on to pot, reduce the temperature to medium low, (turn the knob on the stove) and walk away.

Return in about 20 – 30 minutes and fluff with fork.