Rice and Peas

1. 1

   Prepare the beans In a large enameled cast-iron casserole, combine the soaked and drained beans with the coconut milk, coconut cream, thyme sprigs, onion, scallions, salt and allspice.

2. 2

   Add enough water to cover the beans by 2 inches and bring to a boil.

3. 3

   Cover, reduce the heat to low and simmer the beans until tender, about 1 hour.

4. 4

   Drain the beans; discard the thyme sprigs.

5. 5

   Prepare the rice In a medium pot, combine the parboiled rice with the coconut milk, onion, scallions, garlic, salt and 3 3/4 cups of water.

6. 6

   Bring to a boil.

7. 7

   Reduce the heat to moderately low, cover and simmer for 10 minutes.

8. 8

   Stir 4 cups of the drained beans into the rice.

9. 9

   (Save the remaining 2 cups for another use.)

10. 10

    Cover and cook for 10 minutes, then uncover and cook for 5 minutes longer.

11. 11

    Fluff the rice and peas with a fork and serve.

* Per serving · 4 servings · Values may vary.