Active Time
1 Hour 30 Mins
Total (including overnight soaking) Time
9 Hours 30 Mins
Yield
Serves 8 to 10 (makes 10 cups)

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.

How to Make It

Step 1

Soak beans overnight in a large bowl with water to cover by 2 in.

Step 2

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.

Step 3

Measure mixture and add water if needed to make 7 cups; return to pot.

Step 4

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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