Jamaican Rice and Peas

("Peas" in Jamaica means beans. Red kidney beans are traditional.)
Serves 6-8

• 1 cup dried red kidney beans
• 5 cups water
• 1 can (13.5 oz) unsweetened coconut milk
• 2 cups long-grain rice
• 4 scallions, tied into a bundle
• 3 thyme sprigs
• 2 garlic cloves, smashed
• 1 whole Scotch bonnet pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper

1. Soak beans overnight.
2. Drain and place in a pot with 5 cups fresh water.
3. Simmer until tender, about 60-90 minutes.
4. Add coconut milk, scallions, thyme, garlic, salt, pepper, and whole Scotch bonnet.
5. Bring back to a simmer.
6. Stir in rice.
7. Cover tightly and reduce heat to low.
8. Cook 18-20 minutes until rice is tender.
9. Turn off heat and let sit 10 minutes.
10. Fluff gently with a large kitchen fork
11. Remove scallions, thyme stems, garlic, and Scotch bonnet.
Tip: The Scotch bonnet should perfume the rice, not explode into it. Keep it whole.

To Serve
Pile the rice and peas onto a platter, arrange the jerk chicken over the top, and serve the callaloo alongside in a bowl. A few lime wedges, some sliced ripe mango.