Rice and peas, known as peas and rice in the Bahamas, is a staple dish in West Indian cooking, comparable to polenta in north-west Italy. As noted by a Jamaican expert, it’s a dietary staple of the local cuisine and far more than a plain side dish. Traditionally served on Sundays, it is now featured on menus daily, yet it’s also perfect for special occasions.
Preparation Time: 10 mins
Soaking Time: Through the night
Cooking Time: 2 hours
Resting Time: 10+ minutes
Serves: 6 servings
Items Required
- 200g dried kidney beans, left to soak overnight (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 oil (optional)
1. A Note on the Peas
In Jamaica, kidney beans are the standard choice, as they give the rice its characteristic hue and slightly sweet taste. At home, you can use any dried pulses you choose, such as black turtle beans, pigeon peas, or cowpeas. If mixing varieties, prepare them individually.
2. Choosing Between Dried and Canned
Tinned beans may be substituted, but it’s not ideal unless you’re in a hurry, since the simmering liquid enhances the taste. If needed, start at step 5 and mix in the beans with the can juice at the rice stage.
3. Cook the Beans
Strain the pre-soaked beans and add them in a large saucepan with 4 cups water. Mash and peel the garlic, and mix it in with 1 tsp salt. Heat until boiling, maintain for 10 minutes, then reduce heat, simmer covered until the beans are tender yet firm – this may take one to two hours depending on bean age.
4. Pressure Cooker Method
Or, cook the beans in a pressure cooker, pouring in water to cover by an inch, some oil, garlic and salt. Bring to pressure, boil for 2 mins, then turn off the heat and let stand for five minutes. Release pressure, drain and repeat, this time cooking for 7 mins, and let pressure drop naturally.
5. Prepare Onion and Bacon
At the same time, peel and finely chop the onion and dice the bacon, if included. For a meat-free version, skip the bacon, but you might add some soy sauce or umami seasoning when finishing to mimic the salty taste. It’s best to use the optional fat.
6. Rinsing the Rice
Once the beans are ready, mix in onion and bacon if included to the bean pot and let cook for 30 minutes. Meanwhile, rinse the rice under cold water till it’s clear. With whole-grain rice, cook longer according to directions. Fragrant rice can also be used, but might not be as aromatic.
7. Season and Add Rice
Stir in the coconut milk with allspice into the bean mix, then include the rice and insert thyme and chilli into the rice. Pierce the chilli lightly if you prefer. Include butter/oil – highly recommended if not pairing with heavy dishes. The mixture must be about 3cm above rice.
8. Simmer Covered
Sprinkle with seasoning – note the salted ingredients are seasoned. Let it bubble gently, then cover tightly, reduce to low heat and simmer without stirring for 20 minutes (or according to directions). Remove from heat and rest with lid on for ten minutes.
9. Serving the Dish
Take out and throw away the chilli, garlic and thyme. Fluff up the rice gently with a utensil, then adjust seasoning. Rice and peas pairs well with barbecued meats, fish or plantains, or on its own with a crisp salad. Store in fridge or freezer remaining portions right away. Defrost before warming with a splash of water in a pan or microwave.
