Can you tell that I am overly excited?… (hence the above exclamation marks)
Well, I am. Not only because today is hump day, but because I was introduced to something life changing.
Life changing…at least for me.
So lately, I have been cooking my beans from scratch. By scratch, I mean buying those dry beans (yeah, the ones that come in the bag), soaking them for HOURS, then lastly cooking them.
What if I told you that soaking beans/peas is something from the past?
My hip mother in-law recently moved up here from Jamaica. She is not only the most sweetest and kind hearted individual that you could ever meet, but she can most definitely throw down in the the kitchen. Her cooking is out of this world! She has the gift of just throwing in a bunch of ingredients and it being the best meal you could ever enjoy. Yeah… its that good.
About a week ago, she invited us over for dinner. On the plate was a delicious side of perfectly cooked rice and beans (AKA peas). Out of curiosity, I asked her how long she soaks her beans. She responded, ” No honey, I have a special way to cook the beans.” What she does is boil water and red beans in a pot and simmer for about two hours. Game-changing advice!
I decided to go ahead and try this process with my own rice and pea recipe. The results were absolutely fantastic!
Please try it and leave a comment down below.
- 16 oz of small red beans (I used Goya)
- 6 cups of water
- 2 cups of long grain white rice
- 1 15 oz coconut milk
- 2 whole scallions/green onions, roughly chopped
- 1 scotch bonnet pepper
- 5 sprigs of fresh thyme
- ½ tsp salt
- 1 tsp extra virgin olive oil
- In a large pot, place red beans and four cups of water. Bring to a boil.
- Once water is boiling, lower temperature and place lid on pot. Simmer for about 2 hours. (Make sure heat is on low!)
- After the 2 hrs is up. Remove lid, add the other 2 cups of water and coconut milk. Bring to a boil.
- Add rice, scallions, pepper, salt, olive oil, and thyme. Lower temperature to a simmer. Cook for about 20 minutes.