1,2Lwater319 ml when using tinned beans and coconut milk
Instructions
Wash the kidney beans. In freshwater, leave to soak for at least two hours, preferably overnight.
In a pressure cooker, add the soaked beans, garlic, pimento berries (allspice), ginger and salt with about 1 to 1,2 L of water to pressure cook for 20 minutes. If you don’t have a pressure cooker and still wish to use dry kidney beans, cook for 45-50 minutes.
Once the beans are cooked, add the coconut milk, thyme, scallion, onion, and a whole pepper. Cover the pot and bring to a boil. At this point, taste to see if it’s seasoned to your liking.
Wash and add the rice. Return the lid to the pot and bring to a boil. Turn the heat down to low and let the rice steam until all the water evaporates. Turn the heat off and let the rice sit for another 3 minutes.
Remove the thyme stems, scotch bonnet pepper and ginger. Serve!
When using tinned beans & coconut milk
Wash and drain the kidney beans.
Pour the beans into a pot with 250 ml of water, coconut milk, garlic, pimento berries (allspice), ginger, thyme, scallion, onion, scotch bonnet pepper and salt. At medium heat, cover and bring to a boil.
Meanwhile, wash and add the rice. Return the lid to the pot and bring to a boil. Turn the heat down to low and let the rice steam until all the water evaporates. Turn the heat off and let the rice sit for another 3 minutes.