Equipment
Ingredients
Beans and Base
- 200 g dried red kidney beans, rinsed and sorted
- 1000 ml water
- 3 garlic, crushed
Aromatics and Liquids
- 400 ml coconut milk, full-fat, well shaken
- 4 scallions, bruised
- 6 fresh thyme, whole sprigs
- 10 whole allspice berries, lightly bruised
- 15 g fresh ginger, peeled and grated
- 1 whole scotch bonnet pepper, intact with stem attached
- 10 g salt
- 2 g black pepper, freshly ground
Rice
- 400 g long-grain white rice, rinsed until water runs clear
Nutrition (per serving)
Method
Place the dried red kidney beans in a large mixing bowl, cover with plenty of cold water, and soak overnight at room temperature. Drain and rinse the beans thoroughly before cooking.
In a heavy-bottomed pot, combine the soaked kidney beans, crushed garlic, and water. Bring to a rapid boil over medium-high heat.
Reduce the heat to low, cover the pot loosely, and simmer until the beans are tender but still hold their shape. This will take about 45 to 60 minutes.
While the beans are simmering, place the long-grain white rice in a strainer and rinse under cold running water until the water runs completely clear to remove excess surface starch.
Once the beans are tender, add the coconut milk, bruised scallions, fresh thyme sprigs, whole allspice berries, grated ginger, salt, and black pepper to the pot with the beans and their cooking liquid.
Stir the mixture well, increase the heat slightly, and let it simmer gently for 5 minutes to infuse the rich coconut broth with the aromatics.
Add the thoroughly rinsed rice to the pot and gently stir to combine. Ensure the liquid level sits approximately 2 centimeters above the rice. If the liquid is too low, add a small splash of hot water.
Carefully place the whole, unbroken Scotch bonnet pepper on top of the liquid. Do not pierce, cut, or break the pepper, as this will release extreme heat into the dish.
Bring the pot to a boil over medium-high heat and allow the liquid to bubble and reduce slightly for 3 minutes.
Reduce the heat to the lowest possible setting. Cover the pot tightly with a lid and cook completely undisturbed for 20 minutes.
Remove the pot from the heat. Keep the lid secured and allow the rice to rest and finish steaming in its own residual heat for 10 minutes.
Remove the lid and carefully extract the whole Scotch bonnet pepper, thyme stems, scallions, and allspice berries if visible. Gently fluff the rice and peas with a fork before serving.
Chef's Notes
- Always use fresh, full-fat coconut milk or freshly extracted coconut milk for the most authentic flavor and rich mouthfeel. Low-fat alternatives will result in a watery consistency and lack depth.
- The whole Scotch bonnet pepper is used in this recipe strictly for its fruity, floral aroma rather than its intense heat. Examine the pepper carefully before adding it to ensure there are no tears or soft spots.
- Pimento, or whole allspice berries, is the aromatic backbone of traditional Jamaican cooking. Bruising them very lightly with the flat of a knife before adding will release more of their essential oils into the broth.
- Never skip rinsing the long-grain rice. Removing the surface starch is absolutely critical to achieving the signature fluffy, perfectly separated grains that define a masterfully cooked pot of rice and peas.
- If you are short on time, you can substitute the dried kidney beans with two 400g cans of red kidney beans. Skip the soaking and initial boiling phases, add the canned beans with their liquid directly to the coconut milk and spices, and proceed with the recipe.
Storage
Refrigerator: 4 days — Store in an airtight container to prevent the rice from drying out.
Freezer: 3 months — Freeze in individual portions. Thaw overnight in the refrigerator before reheating.
Reheating: Sprinkle with a tablespoon of water, cover, and microwave until steaming, or heat gently in a saucepan over medium-low heat.
