{"id":177,"date":"2008-07-03T09:00:31","date_gmt":"2008-07-03T16:00:31","guid":{"rendered":"http:\/\/dspencer.nfshost.com\/?p=177"},"modified":"2009-01-31T20:29:52","modified_gmt":"2009-02-01T03:29:52","slug":"jamaican-peas","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/jamaican-peas\/","title":{"rendered":"Jamaican peas (from nytimes)"},"content":{"rendered":"<p>Adapted from \u201cJerk From Jamaica,\u201d by Helen Willinsky (Ten Speed Press, 2007)<\/p>\n<p><span class=\"bold\">Time:<\/span> 40 minutes<\/p>\n<div class=\"recipeIngredientsList\">\n<p>2 teaspoons vegetable oil<\/p>\n<p>1 garlic clove, minced<\/p>\n<p>1 scallion, including green parts, thinly sliced<\/p>\n<p>2 cups uncooked white rice<\/p>\n<p>1 14-ounce can coconut milk, well shaken<\/p>\n<p>1 sprig fresh thyme<\/p>\n<p>1 whole Scotch bonnet chili pepper (optional)<\/p>\n<p>About 3 cups cooked small red beans or pinto beans (start with 1 1\/2 cups dried beans or use 2 15-ounce cans, drained)<\/p>\n<p>Pinch salt<\/p>\n<p>Freshly ground black pepper.<\/p>\n<p><span class=\"bold\"> <\/span><\/p>\n<\/div>\n<p><span class=\"bold\">1. <\/span> In a heavy saucepan with a tight-fitting lid, heat oil over medium heat. Add garlic and scallion and cook, stirring, just until softened, about 3 minutes; reduce heat if necessary to prevent browning. <span class=\"bold\"> <\/span><\/p>\n<p><span class=\"bold\">2<\/span>. Add rice, coconut milk, 1 cup water, thyme, Scotch bonnet if using, beans and salt. Bring to a boil over high heat, then stir well, reduce heat to very low, cover tightly and cook without disturbing for about 25 minutes, until liquid has been absorbed and rice is very tender. Add black pepper and more salt, if desired. Fluff before serving.<\/p>\n<p><span class=\"bold\">Yield<\/span>: 8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Adapted from \u201cJerk From Jamaica,\u201d by Helen Willinsky (Ten Speed Press, 2007) Time: 40 minutes 2 teaspoons vegetable oil 1 garlic clove, minced 1 scallion, including green parts, thinly sliced 2 cups uncooked white rice 1 14-ounce can coconut milk, well shaken 1 sprig fresh thyme 1 whole Scotch bonnet chili pepper (optional) About 3 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[30],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/177"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=177"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/177\/revisions"}],"predecessor-version":[{"id":506,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/177\/revisions\/506"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}