Instructions: Place the beans and 4 cups of cold water in a 4-quart pot. Cover, bring to a boil, turn off the heat and allow to stand for 1 hour.

Drain and return the beans to the pot. Add the coconut milk, onion, jalapeno, garlic, thyme and 1 cup of cold water. Cover and simmer for 30 minutes until the beans are just tender.

Drain the beans and return them to the pot, reserving the liquid. Add the rice, salt and pepper to the pot. Measure the reserved liquid and add enough cold water to make 4 cups total. Add the liquid to the pot.

Cover, bring to a boil and reduce the heat to low. Simmer for 15 minutes until the liquid is absorbed. Add more salt and pepper if desired.

This recipe serves 8 to 10 as the starch in a Jamaican meal.

Comments: In Jamaica beans are often called peas. This dish is a standard among Jamaicans in America and it should be a winner in your house too.

The combination of beans, rice and coconut with peppers is sensational. You could practically live on this stuff!

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