Red Beans & Rice

8oz dry red kidney beans
2qts water
3 bay leaves
2 tsp dried thyme
½ tsp cinnamon
½ tsp all spice
½ tsp ground black pepper
2 tsp garlic powder

3 cups vegetable broth
1 cup coconut milk
2 sprigs fresh time
1 medium yellow onion chopped

4 cups rice
Additional broth as needed

Wash the beans under cold running water remove any particles or stones. Combine water and all dried seasoning with beans and soak over night
Add beans to a heavy bottom pot with onion, fresh thyme, broth, salt and coconut milk. Simmer until almost tender approx 30 mins.
Add rice and additional stock as needed, bring to boil, cover and reduce heat to low for 15 mins or until rice is cooked

For additional heat add a whole chili directly into the beans when cooking, this can then be removed at the end.

Island Chicken

6 Free range chicken leg quarters
4 oz wet jerk seasoning
1oz vegetable oil
1oz pineapple juice

Combine oil, jerk and pineapple juice in a zip lock bag add chicken and marinade for 2 hours in the refrigerator.
Place chicken onto hot grill for 5 - 10 mins then move from direct heat and cook covered for approx 35 mins

This recipe can be easily adapted to the oven, use whole chickens and roast at 375f for 1 hour until the juices are clear.