Rice and Peas Doctored-Up


These are not your host mom’s rice and peas (or maybe it is, depends on how your host mom makes this dish)! Contributed by Tom Chandler (83).

½ pound red peas
1 pouch of grace coconut milk
1 pound of rice
7 cloves of garlic, smashed
1 bunch of escallion, chopped
1 bunch of thyme
Ginger to taste, chopped
Hot pepper or cayenne (I use cayenne because I don’t like scotch bonnet peppers)
Salt and Pepper

Soak the peas over night or boil for 3 minutes and let soak for two hours in the pan. Drain the beans and rinse add to big pot. Measure two liters of water and add to the pot with salt about two tablespoons. Bring to a boil and reduce heat, cover and simmer for about an hour and half or until the beans are tender.  Add the pouch of coconut milk and stir it will be clumpy don’t worry it cooks out. Add the garlic, ginger, escalion, hot pepper chopped in half or 1 teaspoon of cayenne, (or more if you want it hotter), salt and pepper to taste. Stir and add 1 liter of rice and one cup of water to make up for the water that has boiled off cooking the beans. Bring to a boil then reduce heat cover and simmer for twenty minutes.


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