Peas & Rice - Jamaican Style

This recipe takes you straight to Jamaica. This is a great base to serve curry over or just about anything with a flavorful sauce!

Ingredients:
2 cups dried small red beans
3 cloves garlic, minced (more if you want a little more flavor)
5 1/2 cups water
salt, to taste
2 2/3 cups coconut milk
pepper, to taste
1 medium onion, chopped
2 sprigs fresh thyme (about 1 tsp) (more if you want a little more flavor)
2 fresh habanero or scotch bonnet peppers (more if you like it spicier)
2 2/3 cup jasmine rice, uncooked

Directions:
In a saucepan combine - dried beans, water, garlic and salt.
Bring to a boil.
Cook, covered over medium heat for about 2 hours - until beans are tender.
Add the coconut milk, pepper, onion, thyme and whole fresh peppers.
Bring to a boil.
Cook, covered at a simmer for about 25 minutes - until rice is done and liquid has been absorbed.

Note - If you follow the recipe exactly this dish is on the light side seasoning wise, as it is traditionally used as the side dish to very flavorful curry type dishes. If you want to bump up the flavor I recommend adding double the garlic and thyme and increasing the number of hot peppers too.

Note - If you really want to make it spicier then cut the habanero peppers into quarters and place into a cheese cloth packet to infuse even more heat into the dish.