Created by Sue on March 3, 2013
Step 1: Rinse and sort beans and place in a stockpot.
Step 2: Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
Step 3: Drain and rinse beans.
Step 4: Bring to a boil with chicken stock, water, and coconut cream.
Step 5: Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
Step 6: Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
Step 7: Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
Step 8: Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
Step 9: Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.