Rice & Peas

 Ingredients:

• 1 Small packet dried Kidney Beans or one 15-once can Red Kidney Beans
• 2 Tbsp. Vegetable Oil
• 1/2 Yellow Onion, chopped                                                                
• 4 Garlic Cloves, smashed                                                      
• 2 1/2 cups Long-Grain Rice                                                      
• 1 tsp. Salt 
•  Water (varies)
• 2 cups Coconut Milk
• 2 to 4 stalk or 2 to 3 tsp. Dried Thyme
• 1 whole unbroken  Scotch Bonnet Pepper
• 1 stalk Scallion (Green Onion), smashed or chopped

 Before cooking:
 If you should use packet of dried kidney beans, soak your bean in luke warm water the day before cooking until ready to cook.  This will tenderized the beans for cooking.

 Steps:

1.  Heat oil in medium pot over medium to high heat, add chopped onion and saute 3 to 4 minutes.

2.  Add about 2 to 4 cups of water and beans to onion, boil until beans are tender about 1 hour.  Stir often.
  
(cooking time for beans will vary.  To check if beans are cooked,  use a spoon to pick up  a few beans and squeeze between fingers, if beans smash easily, then they are ready to add other  ingredients.)

3.  Once beans are cooked, add coconut milk, salt, scotch bonnet pepper, thyme and garlic to beans.  Cook for another 45 min to allow beans to absorb the flavor of coconut milk and other seasonings.  Stir often, and add water if needed, not too much at one time ( 1/2 cup).

4.  Now add rice and scallion (green onion) to contents of beans and seasonings.  Fold over several time to ensure all ingredients are well blended together.

 Once rice is added the liquid should be about 1/4 inch over the top of your rice.  This amount of liquid should allow your rice to simmer to a nice fluffy cooked rice.

5.  Allow to simmer for about 15 to 20 minutes.  Depending on the type of rice used, your dish should be done.  If not, give or take a few minutes for your rice to cook.   Allow to cool for 10 minutes and serve with your meat dish or by itself.