🔗 Share this article

Rice and peas, known as peas and rice in the Bahamas, is a staple dish in Caribbean cooking, similar to polenta in Italian cuisine. As described by a Jamaican expert, it’s a dietary staple of the region’s diet and far more than a basic accompaniment. Originally eaten on Sundays, it now appears on menus daily, yet it’s also ideal for special occasions.

Preparation Time: 10 min
Soaking Time: All night
Cooking Time: 2 hours
Resting Time: 10 minutes or more
Serves: 6 people

Items Required

• 200g dried kidney beans, soaked overnight (see step 1)
• 1 garlic clove
• Salt
• 1 onion
• 180g smoked bacon lardons, or thick-cut bacon rashers (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. Choosing Your Peas

In Jamaica, red peas are the go-to variety, as they provide the rice its characteristic hue and sweet, earthy flavor. For home cooking, feel free to use any dried pulses you prefer, such as black beans, pigeon peas, or black-eyed peas. If combining beans, boil them on their own.

2. Dried and Soaked, or Tinned?

Pre-cooked beans are an option, but it’s not ideal unless you’re in a hurry, since the simmering liquid enhances the taste. If needed, skip to step five and include the canned beans including the brine with the rice.

3. Cook the Beans

Remove water from beans and put them in a big pot with 4 cups water. Mash and peel the garlic, and include it with a teaspoon of salt. Boil the water, maintain for 10 minutes, then reduce heat, cover and simmer until the beans are tender yet firm – this may take one to two hours based on freshness.

4. Pressure Cooker Method

Alternatively, prepare the beans in a instant pot, pouring in water to cover by a couple of cm, some oil, the garlic and salt. Heat until pressurized, pressure-cook for 120 seconds, then turn off the heat and let stand for five minutes. Release pressure, strain and do again, this time cooking for seven minutes, and let pressure drop naturally.

5. Prep the Onion and Optional Bacon

While that’s cooking, dice and peel the onion and cut the bacon, if included. For a meat-free version, simply leave out the bacon, but you might add some soy sauce or some MSG when finishing to add depth. It’s best to use the extra butter or oil.

6. Prep the Rice

Once the beans are ready, add the onion and bacon if desired to the cooked beans and let cook for 30 minutes. At the same time, wash the rice under cold water until clean. With whole-grain rice, cook longer as per packet instructions. Basmati or jasmine rice can also be used, but could lose scent.

7. Flavour the Beans, Then Add the Rice

Stir in the coconut milk and allspice into the bean mix, then add the rice and place thyme and chilli into the rice. Stab the pepper with a fork if you prefer. Include butter/oil – highly recommended except with fatty sides. The liquid should be about 3cm above rice.

8. Simmer Covered

Sprinkle with seasoning – remember the beans and bacon are both salty. Bring to a simmer, then seal with a lid, simmer on low and leave to cook for 20 mins (or follow instructions). Turn off heat and rest with lid on for ten minutes.

9. Serving the Dish

Discard the chilli, garlic and thyme. Stir the rice using a fork, then add salt if needed. This dish pairs well with grilled or roast meat, fish and sweet plantains, or on its own with a fresh salad. Store in fridge or freezer remaining portions right away. Thaw before reheating with a little water in a microwave or hot pan.