Jamaica Rice With Black-Eyed Beans

Ingredients

Preparation Time: 10 minutes                  

Serves: 6-8                    

Cooking Time: 45 minutes

  • 2 cups pearl pishori rice
  • 1cup black-eyed beans (lobia)
  • 1 tbsp minced garlic
  • ½ tsp salt
  • ½ tsp salt
  • 3 cups water
  • 2 cups coconut milk
  • 2 springs thyme or ½ tsp dried thyme
  • 2 scallions/green onions,chopped
  • 2 dry red chillies
  • 2 tsp salt
  • ½ tsp black pepper

Method

  1. Rinse and soak 1 cup beans for 2-3 hours. Drain and place in pot along with garlic, ½ tsp salt and 3 cups water.
  2. Bring to boil, then reduce the heat and simmer, covered, until the beans are almost tender, about 40 minutes.
  3. Add  coconut milk, water,  thyme, scallions, dry red chillies, salt and ½tsp black pepper and then stir-in your rice.
  4. Bring to a boil. Stir once, reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 15 minutes.
  5. Remove from the heat and let stand, covered, 10 minutes.
  6. Fluff with a fork before serving.