Jamaican rice and peas

Method Step 1 Put your beans into a large pot with 5/6 cups of water, ginger, garlic, salt and bring to a boil over moderately high heat until beans are tender, for 40 /50 minutes Then add coconut milk, spring onion, fresh thyme, , scotch bonnet pepper and 2 tbsp all-purpose seasoning stir in. Cover and simmer for 20 minutes over medium heat you can adjust the heat as necessary to maintain a gentle simmer. Step 2 Stir in the rice, cover and simmer over low heat until the rice is tender and the liquid is absorbed, about 20 minutes. Then cover with cling film or foil paper and cook for a further 10 minutes. Remove cling film and leave for 5 minutes 0then discard the thyme stems and Scotch bonnet. Serve hot.

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