A Guide to Cook Rice and Peas – Recipe
Rice and peas, called peas and rice in Bahamian cuisine, is a staple dish in West Indian cooking, much like polenta in Italian cuisine. As explained by culinary authority, it’s a dietary staple of the region’s diet and far more than a basic accompaniment. Traditionally eaten on Sundays, it is now featured on daily menus, yet it’s also wonderful for special occasions.
Preparation Time: 10 min
Soaking Time: Overnight
Cooking Time: 2 hrs
Resting Time: 10+ minutes
Serves: 6 servings
Ingredients
- 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 coconut oil (optional)
1. Choosing Your Peas
In Jamaican cooking, kidney beans are the typical option, as they give the rice its characteristic hue and sweet, earthy flavor. For home cooking, you can use any beans you like, such as black beans, pigeon peas, or black-eyed peas. If mixing varieties, prepare them individually.
2. Dried vs. Tinned Beans
Tinned beans may be substituted, but it’s not ideal unless you’re in a hurry, since the simmering liquid enhances the taste. In such cases, start at step 5 and add the tinned beans along with their liquid at the rice stage.
3. Cook the Beans
Drain the soaked beans and place them in a large saucepan with 1 liter water. Crush and peel the garlic, and add it to the pot with some salt. Boil the water, maintain for 10 minutes, then reduce heat, simmer covered until the beans are soft but firm – expect 60–120 minutes based on freshness.
4. Quick Bean Cooking
Alternatively, cook the beans in a pressure pan, adding water to cover by an inch, some oil, the garlic and salt. Heat until pressurized, pressure-cook for 120 seconds, then turn off the heat and rest for 5 minutes. Release pressure, strain and do again, then cooking for seven minutes, and let pressure drop naturally.
5. Prep the Onion and Optional Bacon
While that’s cooking, peel and finely chop the onion and slice the bacon, if using. If omitting meat, exclude the bacon, but try including a spoonful of soy sauce or umami seasoning when finishing to replicate savoury flavours. It’s best to use the added fat.
6. Preparing the Rice
When beans are tender, mix in onion and bacon if included to the bean pot and let cook for 30 minutes. While that simmers, clean the rice well in cold water until water runs clear. With whole-grain rice, extend the time as per packet instructions. Aromatic rice varieties can also be used, but could lose scent.
7. Mix in Flavors and Rice
Stir in the coconut milk and allspice into the bean pot, then include the rice and place thyme and chilli into the rice. Prick the chilli a few times if you prefer. Put in optional fat – advised except with fatty sides. The mixture must be 3 cm higher than rice.
8. Cook on Low Heat
Add a little salt – keep in mind the bacon and beans already contain salt. Bring to a simmer, then cover tightly, reduce to low heat and cook undisturbed for 20 minutes (or as per packet). Take off stove and let stand, covered 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 goes great with grilled or roast meat, fish or plantains, or on its own with a fresh salad. Store in fridge or freezer remaining portions right away. Thaw before reheating with some water in a microwave or skillet.
