Rice and Peas03/16/2020 Off By Gordon Buford
- Wash beans and soak overnight in water.
- Remove coconut from husk and finely grate. Add water and squeeze through a strainer. Set aside the coconut and coconut milk.
- In a stock pot, add oil and heat. Add beans, garlic and onion. When beans are cooked, add the coconut milk, scallion, thyme, salt, pepper and bring to a boil.
- Add the rice and stir with a fork so beans are evenly distributed throughout rice. Add butter. Cover and
- simmer for 30 minutes.
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