Jamaican Rice and Peas

• 1 1/2 cups dried red kidney beans, soaked overnight and drained
• 2 cloves garlic, smashed
• 1/2 cup unsweetened coconut milk
• 3 green onions, thinly sliced, plus more for garnish
• 1 Scotch bonnet pepper, chopped
• 3 sprigs fresh thyme
• 1 1/2 cups long grain rice
• Salt and freshly ground pepper

1. Place beans and garlic in a medium saucepan and cover with cold water.
2. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours.
3. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil.
4. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid.
5. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.

kidney beans, garlic, unsweetened coconut milk, green onions, scotch, thyme, long grain rice, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/jamaican-rice-and-peas-recipe.html (may not work)