410g red kidney beans
400ml Coconut butter
4 cups of basmati rice
1 small onion, finely chopped
1 clove garlic, chopped
1/4 tsp dried thyme
1 tsp salt
One of the first things you need to do is soak your kidney beans traditionally this is done for about 12 hours. This softens the beans and gives the water that purple colour that you get when you see authentic Caribbean rice & peas.
You can also use tinned for quickness.
Keep all water from tins and add into rice and peas this will help the colour of the rice and peas.
In any sense you first bring your beans to boil cooking them till they are soft then adding your coconut block chopped onion garlic and thyme cooking them for about 20 minutes.
Wash your rice in warm water till the rice is clear from starch add to the pan and stare add salt bring to the boil and simmer for at least 30 minutes
Baring in mind the amount of liquid in the pan usually represents double the amount of rice for the rice to swell evenly and produce beautiful rice and peas