RICE AND PEAS
Rice bean is always a crowd pleaser but switching from the regular kidney bean to gungo can definitely change the game.
- 1 (19-oz) can gungo peas (pigeon peas) or 1 ½ cups dried pigeon peas soaked overnight and drained
- 2 cups coconut milk
- 2 cloves garlic, smashed
- 2 stalks green onions, chopped
- 1 cup water
- 1 whole green scotch bonnet pepper (don’t burst)
- 3 sprigs fresh thyme
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 cups long grain white rice
- 1 Tbsp. butter
Using dried beans:
Place gungo (pigeon peas) and garlic in a medium rice pot and cover with cold water.
Bring to a boil and cook until the beans are tender about 1 to 1 1/2 hours.
Add all ingredients except for rice and bring to a rolling boil.
Add the rice and stir the pot.
Adjust seasoning to taste.
Don’t burst the pepper! Reduce heat to low, cover and simmer for 15 to 20 minutes or until the water has completely evaporated and the rice is cooked. Serve hot and enjoy!