Lets cook a feast! Caribbean inspired Rice & Peas - Rice & Beans Fried Red Snapper & Avocado Salad

Soak 2 cups of small red beans for about 3 hours to soften them and reduce gassiness.

Wash the soaked beans and cook them in water for about 35 minutes until al dente, crushing them between two fingers to check doneness.

Wash 3 cups of jasmine rice until the water runs clear.

Add the washed rice to the pot with the cooked beans.

Season the rice and beans with vegetable bouillon and salt, stirring to combine.

Add 6 scallions, 3 sprigs of thyme (tied together), and 1 scotch bonnet chili (head left on) to the pot.

Add a green seasoning mix (made with parsley and other aromatics) and 1 can of coconut milk to the pot.

Cover the pot and cook on medium heat for 15 minutes, then stir and fluff the rice.

Cover with parchment paper and then the lid, reduce heat to the lowest setting (2 out of 10), and cook for 30 minutes.

Fluff the rice and beans again before serving.

Equipment Needed

Dietary

Allergens