Rice and Peas are what most Jamaicans call red kidney beans. This is one of most important dishes and it is served with different Jamaican recipes.

Rinse the beans in cold water, then put them in large boul and cover with 1 litre pints cold water. Leave to soak overnight.

Don’t throw the soaking water into a large pan and bring it to the boil.

Rinse the bean under cold running water and throw any damaged once away. Add the beans to the boiling water, bring back to the boil, Cover and boil vigorously for 10 minutes (you have to do this to get rid of the poisonous toxins) Reduce the heat and simmer for a further 35
minutes until the beans are really soft. To test, squeeze them.

Smash the coconut on floor (mind your toes) crack open and drain off the coconut liquid, reserving the liquid. Remove the ‘meat’ from shell carefully with a sharp knife and grate into a bowl. Add the reserved coconut liquid, pour in 1 litre pints hot water and stir well. If you are using the creamed coconut, mix with 2 litre pints hot water.

Add the coconut, salt butter, chilli, spring onion, thyme, garlic and all-purpose seasoning to the pan of beans and boil for 15-20 minutes.

Now, rinse the rice twice under cold running water, drain then add to pan. Make sure the liquid is 2.5/1in above the level of rice. Cook for 20-25 minutes on really gentle heat until all water is absorbed and rice is tender. Do not lift the lid during cooking. When the rice is cooked put cinefilm or foil over the top to seal and cover.