Recipe courtesy of Levi Roots
Print
Rice and Peas
Total:
1 hr 5 min
Prep:
30 min
Cook:
35 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 5 min
Prep:
30 min
Cook:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 fresh coconut
  • 3 1/3 cups warm water, plus more as needed
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1/2 onion, coarsely chopped
  • 1 hot red chile, preferably Scotch Bonnet, whole and undamaged
  • 1 green onion, bruised with a rolling pin
  • 1 clove garlic, peeled
  • 7 allspice berries
  • 2 fresh thyme sprigs
  • 2 tablespoons butter
  • Kosher salt and freshly ground black pepper
  • 16 ounces Basmati rice

Directions

First you will need to break into your coconut. Choose one of the 3 eyes that you are most likely to be able to puncture. Cook's Note: Youll see them at one end. Only one will work. Try to penetrate the eye with a strong, sharp-tipped knife. If the hole doesn't give, try the others. Pour the coconut water out through its eye and set it aside in a small bowl. Smash the coconut open, and, using a small, sharp knife, lever the coconut flesh away from the shell. Cook's Note: Doing this outside against some concrete is a good idea. Grate the coconut into a bowl. Pour 2 3/4 cups water over the shreds, and stir. Strain the coconut flesh from the water in fistfuls, and squeeze out all its juices over the bowl. Place the squeezed clumps of grated coconut into a sieve, transfer the coconut water to a saucepan and tip the squeezed coconut back into the bowl. Cover the coconut shreds with the remaining clean water and, once again, lift the coconut flesh up from the water in fistfuls and squeeze out all its juices. Transfer the prepared coconut water to the saucepan, and discard the squeezed-out flesh. If desired, incorporate the fresh coconut water to the saucepan at this stage. Then, add the black beans, onion, chile, green onion, garlic, allspice berries, thyme, butter, and adjust their seasonings with salt, and black pepper. Bring everything to a boil, cover, and then turn down the heat to medium, and simmer for 15 minutes. Meanwhile, rinse the rice under cold running water until the water runs clear. Drain the rice, and then add the rice to the saucepan with the reserved prepared coconut water or base in the saucepan. You may need to add some additional water to bring the liquid about 1-inch above the level of the rice. Season the cooking liquid with salt, and black pepper, bring it to a boil, and then cover the rice immediately. Turn the heat down to its lowest level, and simmer for 15 to 20 minutes. Cook's Note: Don't stir it and don't peek inside! Once the rice is tender, fish out the chile, green onion, and thyme sprigs, fluff the rice with a fork, and serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Saffron Rice with Chorizo and Peas

Lemon Rice

Recipe courtesy of Tiffani Thiessen

Yangzhou Fried Rice

Recipe courtesy of Ching-He Huang

Smoky Black Bean Rice

Recipe courtesy of Laura Vitale

Sauteed Jumbo Garlic Shrimp with Okra, Corn and Tomato Stew over Rice

Recipe courtesy of Cooking Channel

Tres Leches Rice Pudding

Recipe courtesy of Deb Perelman

Salsa Marinated Chicken with Mexican Rice

Recipe courtesy of Rachael Ray

Vietnamese Caramel Salmon with Sticky Rice

Recipe courtesy of Donal Skehan

Lamb Belly with Peas, Fava Beans and Cashew-Date Romesco

Recipe courtesy of The Woodsman Tavern

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c
On Tonight
On Tonight

Cooks vs. Cons

8pm | 7c

Cooks vs. Cons

11pm | 10c

Cooks vs. Cons

12am | 11c

So Much Pretty Food Here