- 250g soaked black eyed beans
- 1 litre salted water
- Sprig of fresh thyme
- 500g long grain rice
- 250g dessicated coconut
- 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.
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