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BUSHA BROWNE'S PUKKA SAUCE

Rice and Peas
• 1 cup dried red kidney beans soaked overnight
• 300 ml. coconut milk
• 3 Spring onion stalks, chopped
• 1 sprig fresh thyme
• Salt and pepper to taste
• 2 cups uncooked white rice
• 2 tsp. Busha Browne's Pukka Sauce

Place beans in a large heavy saucepan with lid on. Add enough water to cover and boil until just tender, about 2 hours Add coconut milk and seasonings then rice. Top up with water, if necessary so that there is about 2 1/2 times as much liquid as rice and beans.

Mix in the Pukka Sauce and bring to a boil. Reduce the heat and cover. Let steam slowly for about 25-30 minutes or until all the liquid is absorbed and the rice is tender. Remove the thyme stalk and fluff lightly before serving.





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