The Black Flamingo: Jamaican Rice and Peas

The Black Flamingo - Recipe #3

Ingredients:

• 1 cup dry red kidney beans

• 3 cups veggie broth

• 1 cup unsweetened coconut cream

• 2 cups basmati or other long-grain rice, rinsed

• 1 or 2 scotch bonnet or habanero peppers, whole (2 if you like it spicy like I do)

• 1 large onion, chopped

• 1 scallion, chopped (+ extra to garnish)

• 2-3 garlic cloves, minced

• 1 tsp ground allspice

• 1/2 tsp pepper

• 1 tsp salt (+ more to taste)

• 2 Tbsp fresh thyme leaves

Instructions:

1. Rinse beans and add to a large pot. Cover with about 1 inch water and boil, uncovered for 15 min.

2. Reduce heat to low, cover, and simmer for 45 min.

3. Drain beans and add back into pot.

4. Add 3 cups veggie broth, 1 cup unsweetened coconut cream, and 1.5 cups water.

5. Next, add rinsed rice, scotch bonnet(s), onion, scallion, garlic, allspice, pepper, salt, and thyme.

6. Cover and reduce heat to low. Simmer for 20 min.

7. Fluff with a fork, garnish with chopped scallions, and enjoy!