What's cooking

Tonight I'm venturing kind of/sort of into the caribbean to do a beans and rice dish (made with pintos instead of the usual kidney beans) with lots of chile and coconut milk. I'm serving it with a sweet pea puree, a simple dish of peas, jalapeno and a little butter, and some yeast rolls (kind of strange accompaniment but wanted something to dip into the red beans and rice). I made the brownies from the Essence of Chocolate cookbook. See my review in the recipes section.