fresh coconutcracked and chopped into small pieces1
water (for coconut milk)4-6 cups
garlicchopped4
scotch bonnet pepperwhole1
scallion and thymestalks3-4
jerk seasoning or all-purpose seasoning1 tbsp
salt1 tbsp
butter
optional
1-2 tbsp
brown sugaroptional, for balanced flavor2-3 tbsp
parboiled rice (or any rice)3½ cups
Steps
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1
Wash the kidney beans to remove any debris, then place in a pot with 2 cups of water and chopped garlic. Bring to a boil.
2
Crack open the fresh coconut and remove the meat from the shell. Chop into small pieces and blend with 4-6 cups of water until smooth, then strain to extract the fresh coconut milk.
3
Add the extracted coconut milk to the boiling beans. Reduce heat to the lowest setting, cover, and simmer for about 45-50 minutes until beans are very tender.
4
Once beans are tender, add scallion, thyme, whole scotch bonnet pepper, salt, jerk seasoning, butter (if using), and brown sugar (if using). Stir well, cover, and simmer for 5-10 minutes to allow flavors to blend.
5
Wash the rice and add to the bean pot, stirring thoroughly to combine. Bring to a boil, then reduce heat to the lowest setting, cover, and steam for 20-25 minutes until rice is perfectly cooked.
6
Remove the scallion and thyme sprigs, then gently fluff the rice with a fork. Serve hot.
PrimedTableBETA
