Jamaican Rice & Peas

By Tasty · 90 min

Ingredients

Instructions

1. Soak the rinsed beans in 6 cups water, covered, at room temperature for 8 to 12 hours.
2. Drain and rinse the beans, then put them in a medium-large pot with 4 cups water, the garlic, allspice berries, ginger, salt and 2 thyme sprigs.
3. Bring to a boil over medium heat, then add 2 cups cold water and boil again.
4. Boil for about 45 minutes until the beans are just soft enough to mash with a fork but still hold some give. Check every 15 minutes and add water in 1-cup amounts if the liquid is running low.
5. When cooked, there should be no more than 1½–2 cups liquid left; discard any excess.
6. Lower the heat to medium-low. Add the coconut milk, all-purpose seasoning, brown sugar if using, scallions, scotch bonnet pepper and the remaining 2 thyme sprigs. Stir.
7. Bring to a simmer over medium-low and simmer undisturbed for 5 minutes.
8. Rinse the rice until the water runs clear, then stir it into the pot.
9. Bring to a boil over medium-low, reduce to low, stir in the butter, cover with a tight lid and cook for 25 minutes.
10. Remove from the heat and let stand covered for 10 minutes. Uncover, fluff with a fork and serve warm.

Summarized from Tasty's video. Watch it for the details.

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