Jamaican Stew Peas with Rice (Kingston Style)

Ingredients

• 1 can (400g)canned red kidney beans
• 0.5 cupcoconut milk
• 0.5 piecescotch bonnet pepper
• 2 piecegarlic cloves
• 2 stalkspring onion (scallion)
• 3 sprigfresh thyme
• 4 pieceallspice berries (pimento berries)
• 0.25 tspblack pepper
• 0.5 tspsalt
• 1 tbspcooking oil
• 0.5 cupwhite long grain rice

Method

1. 1

   Start the rice first: combine the rice with 1 cup of water in a small saucepan, bring to a boil, then reduce to the lowest heat, cover tightly, and cook for 12 minutes until water is absorbed.

2. 2

   While the rice cooks, crush the garlic cloves, bruise the scallion stalks with the flat of your knife, and pierce the scotch bonnet pepper once with a knife (keep it whole so it flavors without making the stew too fiery).

3. 3

   Heat the oil in a medium saucepan over medium heat, add the garlic and scallion, and sauté for about 1 minute until fragrant.

4. 4

   Drain and rinse the kidney beans, then add them to the pan along with the coconut milk, scotch bonnet pepper, thyme sprigs, allspice berries, salt, and black pepper.

5. 5

   Stir everything together, bring to a gentle simmer, and cook uncovered for 8–10 minutes, stirring occasionally, until the stew thickens slightly and the beans are well coated in the creamy sauce.

6. 6

   Remove and discard the scotch bonnet pepper, thyme sprigs, and allspice berries, then taste and adjust salt. Fluff the rice and serve the stew peas alongside or spooned over the rice.