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Peas and rice, known as peas and rice in the Bahamas, is a staple dish in West Indian cooking, comparable to polenta in Italian cuisine. As described by culinary authority, it’s a daily essential of the Caribbean food culture and more significant than a plain side dish. Originally prepared for Sundays, it now appears on restaurant menus every day, yet it’s also wonderful for festive events.

Preparation Time: 10 minutes
Soaking Time: Through the night
Cooking Time: 2 hrs
Resting Time: 10+ minutes
Serves: 6 portions

Ingredients

• 200g dried kidney beans, pre-soaked (see step 1)
• 1 garlic clove
• Salt
• 1 onion
• 180g smoked bacon lardons, or bacon slices (optional)
• 400g long-grain rice (see step 6)
• 400ml coconut milk
• ¼ tsp ground allspice
• 2 fresh thyme sprigs
• 1 scotch bonnet chilli
• 2 tsp butter, or coconut oil (optional)

1. About the Peas

In Jamaica, red peas are the standard choice, as they provide the rice its characteristic hue and sweet, earthy flavor. In your own kitchen, it’s fine to use any dried legumes you like, such as black turtle beans, pigeon peas, or cowpeas. If mixing varieties, boil them on their own.

2. Dried and Soaked, or Tinned?

Pre-cooked beans may be substituted, but avoid them unless time is short, since the bean cooking water seasons the dish. For a quick version, begin from step five and mix in the beans along with their liquid with the rice.

3. Cook the Beans

Remove water from beans and place them in a big pot with 1 liter water. Crush and peel the garlic, and add it to the pot with a teaspoon of salt. Heat until boiling, maintain for 10 minutes, then turn down the stove, simmer covered until the beans are just tender – expect 60–120 minutes according to bean quality.

4. Pressure Cooker Method

Alternatively, prepare the beans in a instant pot, including water to cover by a couple of cm, some oil, salt and garlic. Heat until pressurized, pressure-cook for 120 seconds, then remove from heat and wait 5 minutes. Vent the steam, strain and do again, this time cooking for 7 mins, and wait for slow release.

5. Chopping Ingredients

Meanwhile, dice and peel the onion and cut the bacon, if included. To keep it vegetarian, simply leave out the bacon, but you might add some soy sauce or umami seasoning before serving to replicate savoury flavours. Be sure to include the optional fat.

6. Preparing the Rice

When beans are tender, mix in onion and bacon if included to the bean pot and cook another 30 mins. Meanwhile, clean the rice thoroughly in water until clean. With whole-grain rice, extend the time as per packet instructions. Basmati or jasmine rice is an option, but may lose fragrance.

7. Flavour the Beans, Then Add the Rice

Mix in the coconut milk and allspice into the beans, then include the rice and insert thyme and chilli into the rice. Prick the chilli with a fork to increase heat. Include butter/oil – a good idea if not pairing with heavy dishes. The broth ought to be 3 cm higher than rice.

8. Simmer Covered

Add a little salt – keep in mind the salted ingredients already contain salt. Bring to a simmer, then put lid on securely, turn heat down low and cook undisturbed for twenty minutes (or follow instructions). Turn off heat and leave covered for 10 minutes.

9. Final Steps

Discard the flavoring agents. Stir the rice using a fork, then add salt if needed. Rice and peas is delicious alongside grilled or roast meat, seafood or fried plantains, or solo with a fresh salad. Store in fridge or freezer leftovers immediately. Defrost before warming with some water in a microwave or hot pan.