Here is a quick Jamaican Rice & Peas recipe. Made using canned kidney beans for those days that you forgot to soak your beans overnight and simply don’t have enough time on your hands to cook them down until they’re tender.

This recipe is rich in flavour, made with creamed coconut and the authentic fragrant flavours of thyme and scotch bonnet.

Ingredients:

800g canned kidney beans
100ml water
200g creamed coconut
1 onion, chopped
6 cloves garlic, minced
3 sprigs of thyme
1 spring onion
1 scotch bonnet
1 tsp salt
1 tsp black pepper
500g long grain rice, washed and drained

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