JAMAICAN RICE AND PEAS

JAMAICAN RICE AND PEAS

3 c. rice (uncooked)
1 c. dried red kidney beans
1 tbsp. thyme
1 med. size coconut
Salt as per taste
1 clove garlic
2 stalks escallion or leeks
1/4 tsp. black pepper
1 qt. hot water

Grate coconut and using the quart of hot water, express the milk by adding 2 cups of water at a time and squeezing the milk through a strainer or cheesecloth after each addition until the water is finished.
Wash peas and place the dried peas in a saucepan with the coconut milk and add the clove of garlic slightly bruised. Cook until peas are tender but not over cooked.

Add escallion or leeks, thyme, salt, black pepper and rice. Add more water if necessary in order to boil rice properly.

Cook over medium heat, covered, stirring once or twice until rice is well cooked.

Note: A very small bit of salt pork is sometimes added after the rice is boiled, but it is ommitted for fasting purposes. Do not add salt to peas before they are cooked.




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