Rice & Peas

• 8 ounces red beans (kidney beans) or 8 ounces gungo peas
• 1 pinch bicarbonate of soda
• 3 34 cups boiling water
• 2 12 cups coconut milk
• 2 teaspoons thyme, chopped
• 2 shallots or 2 spring onions, finely chopped
• 1 hot pepper (de-seeded & chopped)
• salt and pepper
• 500 g rice (1 lb)

1. Soak peas over night in cold water with bicarb soda.
2. Drain peas.
3. Put into fast boiling water & cook for 25 minutes OR until tender & still whole.
4. Add coconut milk, thyme, shallots, chillie & S&P.
5. Bring again to boiling point.
6. Boil for 5 more minutes.
7. Add rice, stir, cover, and cook over very LOW heat until the rice is tender and the liquid absorbed, about 20 minutes.
8. Drain and serve very hot on a large platter.

red beans, bicarbonate of soda, boiling water, coconut milk, thyme, shallots, hot pepper, salt, rice

Taken from www.food.com/recipe/rice-peas-242931 (may not work)