Cookbook:Rice an' Peas
There's lots of ways to cook rice an' peas, but this one is easy and hassle free. This is a traditional Caribbean dish, done easy in a rice cooker, great for your ital-eating Rastafarian or vegan friends.
- 1 cup beans (kidney beans, black beans, pinto beans) (also known as "peas"), dried or canned
- 1 cup brown rice
- 1 cup coconut milk
- 1 cup water
- The beans should either be pre-soaked for at least 8 hours, and, if kidney beans, boiled briskly for 20 minutes or from a can. It is important to soak and pre-cook dried kidney beans. Dried kidney beans will cause nausea, vomiting and diarrhea unless they have been boiled briskly (the slow cooker will not do - it can even make things worse) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain - they will then need another 60-90 minutes slow simmer to be tender. Tinned kidney beans are quite safe and do not need pre-cooking as their preparation involves sufficient heat to destroy the toxin.
- Drain and rinse the beans (even canned beans) prior to use.
- Add rice, beans, water, and coconut milk to the rice cooker. If using a fuzzy logic cooker, set to cook for brown rice. For an on/off cooker, turn it on.
In about 30 minutes your rice cooker will "pop". Open, stir, and serve. This serves one for each cup of rice.