We tried this recipe: https://www.curiouscuisiniere.com/caribbean-red-beans-and-rice/ We used a straught and high-walled 10″ All-Clad stainless steel saute pan. Our modifications to the recipe: first, we doubled the pigeon peas to 1 cup (from ½ cup); we used canned “dry pigeon peas” (which were fully cooked) that we rinsed and drained. Second, for the rice, we used Jyoti basmati. Third, we skipped the black pepper and added one whole, frozen habanero at the same time as the dried thyme and bay leaf. Finally, in terms of timing, after we added the canned pigeon peas, we found that it needed to simmer for only 5 mins (instead of 10), and then we cut off the heat and let the pan sit, covered, for another 10 mins. The coconut milk in this recipe added a nutty flavor and sheen; it was excellent. (Apr. 2021)
Cooking Adventures 