dileenthompson 
This isn’t just a side dish; it’s a ceremony. The technique of cooking the beans in creamy coconut milk with aromatic spices (a “rundown”) before adding the rice is the secret to its incredible depth of flavor.
Yield: 6-8 servings
Prep time: 15 minutes (plus optional 8 hours for soaking beans)
Cook time: 1 hour 15 minutes (with canned beans) or 2+ hours (with dried beans)
Ingredients
- 1 cup dried kidney beans, sorted and rinsed -OR- 1 can (15 oz) kidney beans, drained and liquid reserved
- 1 (13.5 oz) can coconut milk
- 2 cups long-grain white rice or jasmine rice, rinsed until water runs clear
- 4-5 cups water (see notes below)
- 3 scallions (green onions), chopped
- 3-4 sprigs fresh thyme, or 1 tsp dried thyme
- 2-3 cloves garlic, minced
- 1 whole Scotch bonnet pepper (or habanero) Do not pierce or chop!
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp butter or coconut oil (optional, for richness)
- 1 tsp “Allspice” (Pimento) berries, crushed (optional, but highly authentic)
Instructions
If Using Dried Kidney Beans:
- Soak & Pre-cook: Place the sorted beans in a large bowl, cover with 3 inches of water, and soak for at least 8 hours or overnight. Drain and rinse.
- In a large, heavy-bottomed pot (like a Dutch oven), add the soaked beans and 4 cups of fresh water. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the beans are tender but not mushy. Do not drain. You will use this bean broth to cook the rice.
If Using Canned Kidney Beans:
- Simply drain the beans, but RESERVE the liquid from the can. You will use this liquid as part of your cooking liquid.
The Main Event: Cooking the Rice and Peas
- Create the Rundown: In your large pot, combine the following:
- For Dried Beans: The beans and their cooking liquid.
- For Canned Beans: The canned beans, the reserved can liquid, plus 2 cups of water.
- Add the coconut milk, scallions, thyme, garlic, whole Scotch bonnet pepper, salt, pepper, and allspice (if using).
- Simmer the Flavors: Bring this mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. This crucial step infuses the coconut milk with all the wonderful flavors.
- Add the Rice: Uncover the pot and remove the whole Scotch bonnet pepper and thyme sprigs (if used). Stir in the rinsed rice and the optional butter or coconut oil.
- Cook the Rice: Bring the pot back to a gentle boil, then immediately reduce the heat to the lowest possible setting. Cover tightly with a lid and let it cook, undisturbed, for 20-25 minutes.
- Steam: After 20 minutes, check if the liquid is absorbed and the rice is tender. If it is, turn off the heat. Let the pot stand, covered and undisturbed, for another 15 minutes. This steaming step is essential for perfect, fluffy rice.
- Fluff and Serve: Remove the lid and fluff the rice and peas gently with a fork. Discard the scallion pieces and thyme sprigs if you can find them. Taste and adjust seasoning if necessary.
Chef’s Notes & Tips for Perfection
- The Scotch Bonnet Pepper: Leaving the pepper whole and unpierced infuses the dish with a gentle, floral heat without making it spicy. If you desire more heat, you can pierce it with a knife before adding it. Handle with care and wash your hands thoroughly after.
- Rinsing the Rice: This is non-negotiable. Rinsing removes excess starch, preventing the rice from becoming gummy and ensuring each grain is separate.
- Cooking Liquid Ratio: The total liquid-to-rice ratio is key. A good rule is 2:1 (liquid to rice). For canned beans, your liquid is (bean can liquid + 2 cups water + coconut milk). For dried beans, it’s (bean cooking broth + coconut milk). You may need to adjust with a little more water if it looks dry before steaming.
- Don’t Peek! Resist the urge to lift the lid while the rice is cooking. This releases precious steam and can result in undercooked rice.
- Serving Suggestion: This is the ultimate companion to Jerk Chicken, Oxtail, Curry Goat, or any grilled fish. Don’t forget a side of fried plantains!
Enjoy your taste of Jamaica
