1 x 400g/14oz tin Red Kidney Beans
1 400g/14oz tin Coconut Milk
450g/1lb Long Grain Rice
1 Small onion, chopped
1 Garlic Clove, chopped
1 Stock Cube (chicken)
2 sprigs Thyme
1 tbsp Butter
Salt
1 Whole Scotch Bonnet Pepper
Water to boil the rice
Steps
1. Drain the liquid from the tin of beans into a measuring jug, add the coconut milk and enough water to make up to 960ml/32fl.oz.
2. Place the liquids in a large saucepan together with the beans, onions, garlic, crumbled stock cube, thyme and butter. Bring to the boil stirring to mix well.
3. Add the rice and salt and stir until it comes back to the boil. Reduce heat to low and place the scotch bonnet pepper on top of liquid. Cover tightly and simmer for 20-25 minutes.
(do not break or cut the scotch Bonnet pepper it is very hot and the liquid in it can burn your eyes if comes in contact)
Remove the pepper before serving. You can substitute the kidney beans with another sorts of beans.Most choices Are black-eyed beans and pigeon peas.
pics
rice and peas when finished
chicken stock cubes
scotch bonnet pepper
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