Jamaican rice with coconut and red beans

I got this cookbook in December called The Essential New York Times Cookbook and it is a collection of recipes over the years that featured in the NY Times. The recipes were selected based on response of readers and I must say it is one of the best cookbooks I have ever owned. It hasn't failed me yet!

This recipe is so simple, you literally throw everything into a pot and close the lid! I slightly modified the amount of shallots you add and I used Adzuki beans instead of simple red beans but other than that it is as described.

Soak 400g Adzuki or red beans overnight and then cook according to packet instructions. (Gently simmer for 40 min). Heat a little olive oil in a heavy based saucepan with a tight fitting lid over a medium heat and add your chopped shallot and garlic, cooking until softened. Add the rice, coconut milk, water, thyme, chili, beans and salt. bring to a boil over high heat, then stir well, reduce the heat to very low, cover tightly and cook without disturbing for 25 - 30 minutes, until the liquid has been absorbed and the rise is tender.

Season again with salt and pepper to taste and voila! If you are worried about coconut milk, the flavour it produces is so subtle you barely know it is even there. The result is a nutty, hearty dish that is so light it is hard to believe you are eating rice and beans.

• olive oil
• 2 cloves of garlic, minced
• 5 green shallots, sliced
• 2 cups of jasmine rice
• 1 sprig of thyme
• one 400ml can of coconut milk (unsweetened)
• 1 1/2 cups of water
• about 3 cups of cooked small red beans or Adzuki beans
• 1 red chili
• salt and pepper

II:8.5