Fresh Gungo peas (Pigeon peas) are used when in season, but dried red beans are usually the "peas" of Jamaican Rice and Peas. 2 tbsp. vegetable oil 1 med. onion, finely chopped 2 c. coconut milk 1/2 tsp. thyme Salt and freshly ground pepper to taste 2 c. long-grain rice

Put beans on to cook in a heavy casserole dish or saucepan with enough cold water to cover beans by 2 inches. Bring to boil, cover, reduce the heat and cook at a gentle simmer until the beans are tender, adding hot water during cooking if necessary. When beans are fully cooked, drain the beans, measure the liquid and return both to the casserole dish/saucepan.

Heat the oil in a frying pan and saute onions until they are a golden color. Add the onions to the casserole with the hot pepper, coconut milk, thyme, salt, pepper, and rice. Make the quantity of liquid in the casserole equal 4 cups. Add cold water if necessary. Cover and cook over very low heat for 20-30 minutes or until the rice is tender and all liquid is absorbed. Serves 6.

If using fresh or canned Gungo peas, simply add with the rice. DO NOT cook before hand. If using dried pigeon peas, cook in the same manner as the beans.