NASA’s Jamaican Rice and Beans with Coconut Milk
small dried red beans or red kidney beans
fresh thyme leaves
minced garlic cloves
scotch bonnet pepper left whole
uncooked long-grain rice
Rinse and sort beans and place in a stockpot.
Cover with several inches of water and soak overnight – or boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
Drain and rinse beans
Bring to a boil with coconut milk
Cover, reduce heat and simmer for 1-1/2 to 2 hours or until beans are tender and creamy
Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt, and pepper
Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add boiling water or boiling coconut milk).
Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender
I don’t like spicy habanero or scotch bonnet peppers, so I substituted a much milder poblano pepper. A jalapeno pepper would also be a good substitute.