1 1/4 cup long grain rice
3/4 cup dried pigeon peas, red kidney beans or black beans
3 1/2 cup water
2 ounces creamed coconut or coconut puree
2 tsp dried thyme or 1 tbsp fresh chopped thyme
1 small onion, peeled and stuck with whole cloves
sea salt and black pepper to taste
1) Soak beans overnight with baking soda. Rinse very thoroughly and add fresh water, bring to a boil, then reduce heat and simmer 10 minutes. Cover, turn off heat and sit on element until tender.
2) Put the rice and peas into a large saucepan with water, coconut, thyme and onion.
3) Bring to a boil, stirring until the coconut melts, then cover and simmer gently for 20 minutes.
4) Remove the lid and allow to cook uncovered for 5 minutes to reduce any excess liquid.
5) Remove from the heat and stir to separate the grains. The rice should be dry. Season to taste.
If you can, serve with Salted cod and Callaloo (a delicious green from Jamaica)