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Rice and peas, known as peas and rice in Bahamian cuisine, is a fundamental dish in West Indian cooking, much like polenta in north-west Italy. As noted by a Jamaican expert, it’s a core part of the local cuisine and more significant than a simple side. Originally prepared for 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 or more
Serves: 6 portions

Ingredients

• 200g dried kidney beans, soaked overnight (see step 1)
• 1 garlic clove
• Salt
• 1 onion
• 180g smoked bacon lardons, or bacon pieces (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 typical option, as they give the rice its distinctive color and slightly sweet taste. At home, it’s fine to use any dried pulses you choose, such as black turtle beans, pigeon peas, or cowpeas. If mixing varieties, boil them on their own.

2. Choosing Between Dried and Canned

Canned beans can be used, but they’re not recommended unless you’re in a hurry, since the simmering liquid seasons the dish. For a quick version, skip to step five and add the tinned beans including the brine with the rice.

3. Cook the Beans

Strain the pre-soaked beans and add them in a large saucepan with 4 cups water. Crush and peel the garlic, and add it to the pot with 1 tsp salt. Boil the water, keep boiling for 10 mins, then reduce heat, put a lid on and cook gently until the beans are soft but firm – it could take 1–2 hours based on freshness.

4. Pressure Cooker Method

Or, boil the beans in a pressure cooker, including water to cover by an inch, a little oil, garlic and salt. Seal and pressurize, cook for two minutes, then remove from heat and wait 5 minutes. Vent the steam, empty and repeat, this time cooking for 7 mins, and let pressure drop naturally.

5. Prep the Onion and Optional Bacon

While that’s cooking, dice and peel the onion and dice the bacon, if using. To keep it vegetarian, skip the bacon, but you might add some soy sauce or a pinch of MSG when finishing to mimic the salty taste. Also, don’t skip the optional fat.

6. Preparing the Rice

After the beans are cooked, mix in onion and bacon if included to the bean mixture and cook another 30 mins. Meanwhile, clean the rice well in cold water till it’s clear. If using brown rice, cook longer as per packet instructions. Fragrant rice works too, but might not be as aromatic.

7. Flavour the Beans, Then Add the Rice

Mix in the coconut milk with allspice into the bean mix, then include the rice and push the thyme and whole chilli into the rice. Prick the chilli with a fork if you prefer. Include butter/oil – highly recommended unless serving with rich food. The mixture must be a bit above the rice level.

8. Cook on Low Heat

Sprinkle with seasoning – remember the salted ingredients already contain salt. Heat until simmering, then cover tightly, turn heat down low and cook undisturbed for twenty minutes (or according to directions). Take off stove and let stand, covered for 10 mins.

9. Serving the Dish

Remove and discard the chilli, garlic and thyme. Loosen the rice with a fork, then add salt if needed. Peas and rice goes great with grilled or roast meat, fish and sweet plantains, or on its own with a fresh salad. Refrigerate or freeze remaining portions right away. Let thaw then reheat with a splash of water in a microwave or skillet.