1 cup dry red kidney beans (peas), soaked overnight & drained
 ½ inch piece of fresh ginger, grated
 1 teaspoon ground allspice
 2 teaspoons kosher salt
 3 cups water
 1 cup coconut milk
 2 cups long grain rice washed & drained
 1 small red onion, chopped
 2 clove garlic, crushed
 1 stalk of green onion, chopped
 2 sprigs of fresh thyme
 1 scotch bonnet pepper, whole (sub habanero if necessary)


Prepare oven according to Mugnaini’s Roasting Environment, 500 ̊F


Place kidney beans, allspice, ginger, and half the salt in a cast iron pan, cover with 3 cups of water, and
place pan in the oven. Slide the pan to the side opposite your banked fire and
simmer for 30-45 minutes or until tender. If the water evaporates too quickly,
simply add more water, and continue to cook.

Pull the pan to the mouth of the oven. Add the coconut milk, thyme, green onion,
red onion, scotch bonnet pepper, and remaining salt. Stir to incorporate. Add
rice. Stir again and place aluminum foil on top of the pan. Bring pan to a boil by
placing in the direct center of the oven for 5 minutes. Then slide the pan back to
the far side of the oven away from the fire. You should hear simmering. Cook
until the water has evaporated, about 15-20 minutes.

Pull the pan using your utility hook to the mouth of the oven and let the rice
steam for an additional 5 minutes. Gently mix and serve.