Rice and peas

Ingredients

250g/9oz black-eyed beans, soaked
sprig of thyme
salt
1 litres/1¾ pints boiled water
250g/9oz desiccated coconut
500g/1lb 2oz American long-grain or easy-cook rice

Method

1. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft.
2. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water.
3. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut.
4. Add the rice and coconut water to the soft peas in the saucepan.
5. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes.