Traditional Caribbean Rice and Peas

Pour the beans into a saucepan of salted water, add the thyme, and boil for 45 minutes, or until the beans are soft. Allow the salted water to cool a bit, then pour over the coconut in a bowl to make coconut water. Pour the coconut water into a blender, then strain to remove the coconut. Save the water.
Add the rice and coconut water to the beans in the saucepan, stick the lid on, and gently cook for about 40 minutes. Serve hot as a side dish to your favourite jerk or fish dishes.

2 hrs

10 serving

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