RCI-SN.004.0004.001
Rice an' Peas
Vegan Cuisine | Caribbean cuisines | Rice There's lots of ways to cook rice an' peas, but this one
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- beans (kidney beans1 cupblack beans, pinto beans) (also known as "peas"), dried or canned
- brown rice1 cup
- coconut milk1 cup
- water1 cup
Method
1
The beans should either be pre-soaked for at least 8 hours, and, if kidney beans, boiled briskly for 20 minutes or from a can. It is important to soak and pre-cook dried kidney beans. Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly (the slow cooker will not do - it can even make things worse) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain - they will then need another 60-90 minutes slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin.
2
Drain and rinse the beans (even canned beans) prior to use.
3
Add rice, beans, water, and coconut milk to the rice cooker. If using a fuzzy logic cooker, set to cook for brown rice. For an on/off cooker, turn it on.