The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

Rice and Peas
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup dried kidney beans, rinsed 5 cups water (approximately) 1 13.5-ounce can coconut milk
4 scallions, finely chopped 3 thin slices jalapeno pepper, chopped 3 cloves garlic, peeled and crushed
2 teaspoons dried thyme, whole 2 cups long-grain white rice 1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper



1 Place the beans and 4 cups of cold water in a 4-quart pot. Cover, bring to a boil, turn off the heat, and allow to stand for 1 hour. Drain, and return the beans to the pot. Add the coconut milk, onion, jalapeno, garlic, thyme, and 1 cup of cold water. Cover and simmer for 30 minutes until the beans are just tender. Drain the beans and return them to the pot, reserving the liquid. Add the rice, salt, and pepper to the pot. Measure the reserved liquid and add enough cold water to make 4 cups total. Add the liquid to the pot. Cover, bring to a boil, and reduce the heat to low. Simmer for 15 minutes until the liquid is absorbed. Add more salt and pepper if desired.

Back