1 cup peas (red kidney beans)
5 - 6 cups water
3 cloves garlic, minced
1 tbs hot pepper sauce
Salt and pepper to taste
Green onions, whole, to taste
Thyme, to taste
1 tbs butter
Coconut juice, to taste
1 1/2 - 2 cups rice

Directions

Simmer peas in water for one hour until tender. Chop ends off onions and add to the pot with rest of ingredients. Cook until rice is done. When adding the rice, judge the amount and add or remove water if needed. Remove onions before serving.

From the kitchen of: Grace Meier, Ontario, Canada

"This recipe came to me from a neighbour who hails from Jamaica. It is simple and easy to make, and uses ingredients that I have on hand. It tastes good and is nutritionally balanced."

Webmaster's Notes

I am assuming (due to the long cooking time) that the beans in this recipe are supposed to be dried. In this case it is important to soak the beans for four hours before cooking. Use a 3:1 or 4:1 water to bean ratio. When soaking is complete, drain beans, rinse thoroughly and cook in fresh water.

I am also assuming that the rice is supposed to soak up the remaining water in the pot. Like the recipe suggests, gauge your rice amount and/or adjust the water as needed. Choosing brown rice would make this dish more wholesome than white rice.

Recipe published: Summer, 2006

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