Many island dwellers refer to kidney beans as "peas," so don't let the title fool you. This classic Jamaican dish is low in fat yet high in fiber, protein, and calcium.
1 (14-ounce) can light coconut milk
1/4 cup water
1/2 teaspoon ground allspice
1/2 teaspoon salt
Pinch of freshly ground black pepper
3 fresh thyme sprigs
1 garlic clove, crushed
1 cup long-grain white rice (such as jasmine)
1 (15-ounce) can dark kidney beans, rinsed and drained
How to Make It
Combine the first 7 ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.
We LOVE this dish. It goes amazingly well with Jamaican Chicken with Mango Salsa (on this site). I use brown rice, add 1/4 more water, use dried thyme and crushed garlic from a jar (and, therefore, leave them in the dish). This is our company dish-- everyone wants the recipe!
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