Jamaican Rice and Peas

1/2 pound dried red peas (kidney beans) or small red beans (1 cup)6-8 cups coconut milk1 teaspoon freshly ground black pepper2 whole scallions, crushed2 sprigs fresh thyme or 1 1/2 teaspoons dried thyme2 cups uncooked long-grain white rice2 teaspoons saltWash the beans thoroughly and place them in a medium-size saucepan with the coconut milk, black pepper, scallions and thyme. Bring to a boil over high heat, then reduce the heat to low, cover and simmer for 1 to 2 hours, or until the beans are almost tender (adding water as needed to keep the beans covered). Remove the thyme (if using whole sprigs) and scallions. Add the rice and salt. If necessary, add more water so that the liquid is 1 inch above the rice. Bring it to a boil over high heat, then reduce the heat, cover and simmer for 20 minutes. Fluff it with a fork. The grains of rice should easily separate and not be mushy.Serves six."Lucinda's Authentic Jamaican" by Lucinda Scala Quinn (2006 Wiley, $17.95)