Ingredients
- 1 cup dried red kidney beans
- 6 cups water for cooking beans
- 1 sprig fresh thyme
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 bell pepper finely chopped
- 4 garlic cloves minced
- 1 tablespoon tomato paste optional, for color
- Salt to taste
- 1/4 teaspoon black pepper
- 2 cups rinsed long-grain white rice
- 1 whole Scotch bonnet pepper do not cut; remove before serving
- Fresh parsley chopped (for optional garnish)
Instructions
- Rinse the kidney beans well. Soak them in water for at least 1 hour to ease digestion. Drain and rinse again.
- Place the soaked beans in a large pot with 6 cups of water and the sprig of fresh thyme. Bring to a boil, reduce heat, and simmer for about 45 minutes until the beans are tender but still hold their shape. Reserve about 3 cups of the bean liquid and then drain the beans.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, and sauté for 2 to 3 minutes until softened.
- Add the cooked beans (with a little reserved liquid) to the pot along with the tomato paste (if using), salt, and black pepper. Stir in the rinsed rice, the remaining reserved bean liquid (add a little water if needed), and the whole Scotch bonnet pepper.
- Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed. Remove the Scotch bonnet pepper before serving.
- Gently fluff the rice and beans with a fork and serve hot. Garnish with parsley if desired.
