HOW TO MAKE RICE AND PEAS || HOMEMADE COCONUT MILK || JAMAICAN STYLE || SHAREY'S KITCHEN

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining flavor.

red kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and effort.

Soak 2 cups of dry red kidney beans overnight with 2 cloves of garlic.

Add the soaked beans to a pot with 6 cups of water (5 cups from soaking plus 1 cup additional).

Add ginger and thyme to the pot with the beans.

Boil the beans for one hour, checking occasionally to ensure they have enough water.

Remove the beans from heat and check for doneness; they should be tender but not mushy.

Blend the coconut by removing it from the shell, chopping it, and blending it with 2 cups of warm water.

Strain the blended coconut to extract the milk, ensuring to get all the juice out.

Add the cooked beans to a pot with 1.5 cups of the fresh coconut milk.

Season the mixture with scallions, thyme, scotch bonnet peppers, salt, and all-purpose seasoning.

Add a little butter to the pot for flavor.

Cover and cook for 10-12 minutes to allow the flavors to meld.

Adjust the liquid to rice ratio when adding rice; aim for 1.5 inches of water above the rice level.

Turn the heat to medium to allow some liquid to reduce before lowering the heat.

After 10 minutes, reduce the heat to low and cover to steam for 20-25 minutes.

Fluff the rice with a fork after cooking, ensuring the peas are evenly distributed.

Cooking Techniques

Equipment Needed

Spice Level: