Rice and Beans
In some parts of the Caribbean, pigeon peas are used to replace the kidney beans here for a dish known as rice and peas.
Makes 6 servings
2 slices bacon, diced
1 tablespoon minced garlic
1 pound dried red kidney beans, soaked overnight
3 cups chicken broth
1 cup coconut milk
1 cup long-grain white rice
6 scallions, chopped
1 tablespoon chopped thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Cook the bacon over medium heat in a sauté pan until the fat is rendered. Add the garlic and cook until fragrant, about 30 seconds.
Add the beans and chicken broth, bring to a simmer, and cover. Cook until tender, about 50 minutes. (This can be done in advance. Cool the cooked beans quickly and store them in their cooking liquid in a covered container in the refrigerator for up to 24 hours.)
Add the coconut milk and rice to the beans. Simmer, covered, until the rice is tender to the bite, about 20 minutes.
Remove from the heat and fold in the scallions and thyme. Season with the salt and pepper. Serve hot.