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    Emma's rice & peas

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    Emma's rice & peas

    One of four recipes from Partners as part of Black History Month

    • Preparation time: 10 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 10 minutes

    Serves: 4


    400g can red kidney beans
    ½ x 20g pack thyme, plus extra leaves to garnish
    2cm piece root ginger, peeled and sliced
    2 cloves garlic, peeled and lightly smashed
    6 allspice berries
    ½ scotch bonnet, deseeded and sliced
    3 salad onions, sliced
    ½ x 160ml can coconut cream
    250g basmati rice, washed


    1. Empty the can of beans and all its water into a large heavy-based saucepan. Add the thyme, ginger, garlic, allspice berries, scotch bonnet, salad onions and 100ml cold water. Bring to the boil over a high heat, then reduce the heat and simmer gently for 15 minutes.
    2. Add the coconut cream and leave to simmer for another 10 minutes, adding an extra 100ml cold water if the mixture looks a little dry. Add the washed rice and enough water to come approximately 1-11/2cm above the rice (about 200ml).
    3. Simmer for 10 minutes, adding an extra 100ml of water if the mixture is looking dry. Continue to simmer for a further 10 minutes, or until the rice has soaked up all the water and is tender.  
    4. Remove from the heat and leave to rest for 5 minutes. Season generously with salt, remove the thyme stalks and serve immediately with extra thyme leaves to garnish, if liked.

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