Caribbean Rice and Peas

The recipe

Instructions

1. 1
   Drain and rinse the kidney beans. In a heavy lidded pan, sauté the chopped onion, garlic and white parts of the spring onion for 4 minutes in a splash of oil.
2. 2
   Add the kidney beans, coconut milk, water, thyme sprigs, allspice and salt. Bring to a simmer for 10 minutes to develop flavour.
3. 3
   Stir in the rice, cover with the lid and cook on the lowest heat for 18-20 minutes — do not lift the lid.
4. 4
   Off the heat, leave covered for 5 minutes, then fluff with a fork and remove the thyme stalks.
5. 5
   Top with the green spring onion tops and serve alongside jerk chicken, curry, or just on its own.

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