Cooking Instructions
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Step 1
Remove any debris from the
Red Kidney Beans (1/2 cup)
. Rinse with cool water, drain, and place in a bowl. Add the
Water (2 cups)
and soak for a couple hours, ideally overnight.
Step 2
Chop the
Scallions (1 bunch)
,
Onion (1)
, and
Garlic (2 cloves)
.
Step 3
Pour the beans and water into a deep saucepan and bring to a boil.
Step 4
As it comes to a boil, drop in the
Scotch Bonnet Pepper (1)
, scallion, onion, garlic,
Salt (1/2 tsp)
,
Finely Ground Black Pepper (1/4 tsp)
,
Ground Allspice (1/4 tsp)
, and
Fresh Thyme (3 sprigs)
. Place the lid on your pot and reduce to a gentle simmer.
Step 5
Depending on how long you pre-soak your beans, it should take anywhere from 40 minutes to 1 hour to get tender. They will plump up and the water will take on a lovely reddish color. I soaked my beans for 2 hrs and it took 40 minutes to get tender.
Step 6
Wash the
Brown Rice (2 cups)
. You can traditionally wash it or place the rice in a strainer, then allow water to pour over it as you work your fingers through it. This method works like a charm and it so much easier to strain and place in the pot.
Step 7
Stir in the rice to the pot of beans. Add the
GOYA® Coconut Milk (1 1/2 cups)
. Bring back to a boil, then reduce the heat to a gentle simmer, put the lid on the pot and allow to cook. Depending on your rice, it can take between 25 minutes and 40 minutes to fully cook.
Step 8
Remember to remove the sprigs from the thyme and don’t forget that scotch bonnet pepper. Enjoy on it's own or serve with your favorite side.
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