Rice & Peas

Method

1. 1

   Simmer beans and their liquid with coconut milk, spring onion, thyme, allspice and garlic for 10 minutes.

2. 2

   Add the rice, top up with water to cover by a finger, and salt it confidently.

3. 3

   Lay the whole scotch bonnet on top, cover tight, and cook on the lowest heat 25 minutes.

   💡 If the pepper bursts, the pot changes character entirely — handle it like an egg.

4. 4

   Rest 10 minutes off the heat, lift out the pepper, and fluff with a fork.