In Jamaica, where dried beans are called peas, a pot of them cooked with rice, coconut milk, and allspice is a given at most meals. This recipe from Shani Jones-Taye makes a generous amount; any leftovers reheat well in the microwave. Jones-Taye is co-owner of Peaches Patties, a Jamaican food kiosk in San Francisco.
1 1/2 cups dried kidney beans or small red beans
1 can (13.5 oz.) coconut milk
1 garlic clove, minced
2 green onions, smashed
3/4 teaspoon ground allspice
1 1/2 teaspoons dried thyme leaves
About 2 tsp. kosher salt
2 cups jasmine rice
How to Make It
Soak beans overnight in a large bowl with water to cover by 2 in.
Drain beans and transfer to a 5- to 6-qt. pot. Add 3 cups water, the coconut milk, garlic, and green onions. Cover pot and bring to a boil; then reduce heat and simmer until beans are tender but not mushy, 50 to 60 minutes.
Measure mixture and add water if needed to make 7 cups; return to pot.
Stir in allspice, thyme, 2 tsp. salt, and the rice. Return to a boil, then reduce heat and simmer, covered, until rice is tender and has absorbed almost all of liquid, 15 to 20 minutes. Stir, remove from heat, and let stand, covered, 5 minutes. Season to taste with more salt and discard green onions if you like.
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