🔗 Share this article Steps for Make Peas and Rice – Method Peas and rice, referred to as peas and rice in Bahamian cuisine, is an essential 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 Caribbean food culture and far more than a plain side dish. Originally served on Sundays, it can be found on restaurant menus every day, yet it’s also perfect for special occasions. Preparation Time: 10 min Soaking Time: All night Cooking Time: 2 hrs Resting Time: At least 10 minutes Serves: 6 portions 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 oil (optional) 1. About the Peas In Jamaica, kidney beans are the typical option, as they provide the rice its distinctive color and sweet, earthy flavor. For home cooking, it’s fine to use any dried legumes you choose, such as black turtle beans, gungo peas, or black-eyed peas. When using different types, boil them on their own. 2. Dried and Soaked, or Tinned? Canned beans can be used, but it’s not ideal unless time is short, since the simmering liquid seasons the dish. If needed, start at step 5 and add the tinned beans including the brine at the rice stage. 3. Cook the Beans Strain the pre-soaked beans and put them in a large saucepan with 4 cups water. Crush and peel the garlic, and add it to the pot with a teaspoon of salt. Boil the water, let it bubble for 10 minutes, then reduce heat, cover and simmer until the beans are soft but firm – it could take one to two hours according to bean quality. 4. Or Use a Pressure Cooker Or, cook the beans in a pressure pan, adding water to submerge by 2 cm, some oil, salt and garlic. Seal and pressurize, pressure-cook for 120 seconds, then turn off the heat and wait 5 minutes. Vent the steam, drain and repeat, then cooking for seven minutes, and allow natural pressure release. 5. Chopping Ingredients At the same time, peel and finely chop the onion and slice the bacon, if adding. If omitting meat, skip the bacon, but try including a dash of soy or a pinch of MSG before serving to add depth. Be sure to include the extra butter or oil. 6. Rinsing the Rice When beans are tender, mix in onion and bacon if included to the bean pot and simmer for half an hour. Meanwhile, rinse the rice under cold water till it’s clear. If using brown rice, extend the time following package guidelines. Basmati or jasmine rice can also be used, but may lose fragrance. 7. Mix in Flavors and Rice Add the spiced coconut milk into the bean pot, then mix in rice and insert thyme and chilli into the rice. Stab the pepper a few times if you prefer. Put in optional fat – a good idea unless serving with rich food. The mixture must be 3 cm higher than rice. 8. Simmer Covered Sprinkle with seasoning – note the beans and bacon already contain salt. Heat until simmering, then cover tightly, reduce to low heat and leave to cook for 20 mins (or as per packet). Take off stove and rest with lid on for ten minutes. 9. Final Steps Remove and discard the chilli, garlic and thyme. Loosen the rice using a fork, then add salt if needed. Rice and peas pairs well with roasted meats, seafood or fried plantains, or solo with a crisp salad. Chill or freeze remaining portions right away. Thaw before reheating with a splash of water in a microwave or skillet.