Jamaican Jerk Tuna Steaks

You need

• 1 can (15 oz) red kidney beans, with their liquid
• 1 can (13.5 oz) coconut milk
• 1½ cups water (about)
• 2 cups long-grain rice, rinsed
• 2 scallions, crushed
• 2 garlic cloves, crushed
• 4 sprigs fresh thyme
• 4 pimento (allspice) berries
• 1 whole Scotch bonnet pepper
• 1½ tsp salt
• 1 tbsp butter

How to make it

1. Build the liquid. Put the beans with their liquid, coconut milk and enough water to make 4 cups total into a heavy pot. Add the scallions, garlic, thyme, pimento and salt and bring to a boil.
2. Add the rice. Stir in the rice and butter, then lay the whole Scotch bonnet on top. Do not let it burst or the pot will be fiery.
3. Steam. When it boils again, cover tightly and cook on the lowest heat for 20–25 minutes until the liquid is absorbed.
4. Fluff. Remove the pepper, thyme stems and scallion, fluff with a fork and serve.