Directions 5 steps | 100 Minutes
Sort the kidney beans, making sure there isn't any debris. Rinse and drain. Place the beans inside a large bowl and cover with enough water to completely submerge the beans. Let soak overnight. (See notes 1.)
Drain the beans and place them in a large pot. Add the vegetable stock, thyme sprigs and garlic. Bring the mixture to a boil and then lower it to a simmer. Cook for 1 hour or until the beans become tender.
Add the long-grain rice, diced onion, chopped scallions, grated ginger, coconut milk, scotch bonnet peppers, ground allspice and salt. Stir well to combine.
Bring to a boil, reduce heat, cover and simmer for 20-25 minutes or until the rice is tender.
Remove the scotch bonnet peppers before serving. Toss with vegan butter. Enjoy!
- For the no soak method 1: Bring the beans to a rapid boil for about 15 minutes on high heat, then reduce the heat to medium and leave to cook for another 45 minutes or till the beans become tender. (Sometimes, it requires an additional 15 to 20 minutes.)
- For the no-soak method 2: Use canned red kidney beans. Drain, rinse and sauté beans with herbs and aromatics (seasonings). Then add to cooked rice, mix and fluff together.
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04 May 2023
A perfect side dish to serve and would sure be a hit.Reply to this comment