Ingredients
- 200g dry red kidney beans, rinsed
- 3 tbsp extra virgin olive oil
- 1/2 onion, finely chopped
- 1 escallion, chopped
- 1-3 clove garlic, crushed or finely chopped
- 3 sprigs of thyme
- 1 cup of creamed coconut
- 200g long grain rice, soak, washed and rinsed in cold water
- Salt, to your taste
Timing
- Prep Time: 5 Minutes
- Cooking Time: 20 Minutes
- Total Time: 25 Minutes
- Serves: 4 People
Method
- On medium heat sauté the escallion, onions, and garlic, thyme, and creamed coconut in the oil until translucen
- Add the kidney beans and salt 400ml water and stir thoroughly.
- Cover the pressure cooker and set the timer to 10 minutes on high heat.
- Then stir in the rice, then cover and set the timer to 10 minutes. The rice should be tender and water is absorbed.
- Let the rice and peas steam for up to 10 minutes for better results.
- Use a fork to fluff the rice and beans.
- Serve hot.
- Enjoy!
