Rice and peas from scratch

Rice and Peas is a classic Jamaican dish that's a staple in every household – and despite the name, the "peas" here aren't peas, but kidney beans. Combined with fluffy rice, aromatic coconut milk, fresh herbs, and spices, it creates a flavorful rice dish that tastes delicious on its own or as a side to jerk chicken and other Caribbean specialties. This recipe brings the authentic taste of Jamaica straight to your table – traditional and incredibly delicious.

Ingredients
2 cups (filling volume approx. 250 ml depending on the cup) of basmati or parboiled rice
0.5-1 cup raw kidney beans, soaked for at least 12 hours
250 ml coconut milk from a Tetra Pak (canned coconut cream is not recommended)
1 tsp sugar
2 spring onions
1 small onion, finely diced
1/2 thumb-sized piece of ginger
approximately 6 allspice berries
Sprigs of thyme (fresh) or 1 tsp dried thyme
2 cloves of garlic, pressed
1 Scotch Bonnet Chili, whole (optional)
3 tsp table salt

preparation
Soak the kidney beans in plenty of water for at least 12 hours. If the beans are not soaked, the cooking time doubles.

Wash the rice until the water runs clear and drain well.
Cook the previously soaked kidney beans over medium heat until they begin to soften. This usually takes an hour.

When the kidney beans begin to soften, drain them, reserving the liquid. Return the beans to the pot. Mix the bean liquid and coconut milk roughly half and half. The total liquid should be 1.5 cups. Add all the remaining ingredients: coconut milk, green onions, onions, ginger, thyme, Scotch bonnet chili, sugar, and salt. Bring the liquid to a boil and simmer, covered, over medium heat. Once the liquid is no longer visible on the surface, reduce the heat to low (around setting 1, or off completely for very powerful pots) and let the rice cook gently. Try covering the pot with a kitchen towel, parchment paper, or aluminum foil to prevent moisture from escaping. Rice and Peas is a low and slow dish; the rice cooks in a small amount of liquid.

Tip: Always keep some of the bean water (the water in which the beans were cooked) and the remaining coconut milk (you will have some left over with a 1.5 cup water/coconut milk mixture) and add it if necessary if the water evaporates too much and the rice is not yet cooked.

The dish is ready when the rice has absorbed all the water and is cooked through. Remove the allspice berries and spring onions before serving.