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Peas and rice, referred to as peas and rice in Bahamian cuisine, is a staple dish in West Indian cooking, similar to polenta in north-west Italy. As noted by food specialist, it’s a core part of the local cuisine and more significant than a basic accompaniment. Traditionally eaten on Sundays, it can be found on menus daily, yet it’s also ideal for celebrations.

Preparation Time: 10 min
Soaking Time: All night
Cooking Time: 120 minutes
Resting Time: 10+ minutes
Serves: 6 people

Ingredients

• 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 oil (optional)

1. Choosing Your Peas

In Jamaica, kidney beans are the go-to variety, as they give the rice its unique shade and earthy sweetness. In your own kitchen, you can use any beans you like, such as black turtle beans, gungo peas, or cowpeas. If combining beans, prepare them individually.

2. Choosing Between Dried and Canned

Pre-cooked beans are an option, but it’s not ideal unless time is short, since the simmering liquid adds flavor. For a quick version, skip to step five and mix in the beans along with their liquid at the rice stage.

3. Preparing the Beans

Strain the pre-soaked beans and place them in a sizable pan with a litre of water. Crush 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 – it could take 1–2 hours depending on bean age.

4. Or Use a Pressure Cooker

Or, prepare the beans in a instant pot, adding water to cover by an inch, a dash of oil, salt and garlic. Seal and pressurize, cook for two minutes, then turn off the heat and wait 5 minutes. Vent the steam, strain and do again, now cooking for seven minutes, and allow natural pressure release.

5. Chopping Ingredients

While that’s cooking, peel and finely chop the onion and cut the bacon, if adding. To keep it vegetarian, exclude the bacon, but consider adding a dash of soy or umami seasoning before serving to mimic the salty taste. Be sure to include the added fat.

6. Preparing the Rice

When beans are tender, include chopped onion and bacon if included to the cooked beans and simmer for half an hour. At the same time, wash the rice well in cold water until clean. For brown rice, cook longer as per packet instructions. Basmati or jasmine rice is an option, but may lose fragrance.

7. Flavour the Beans, Then Add the Rice

Mix in the spiced coconut milk into the bean pot, then mix in rice and place thyme and chilli into the rice. Prick the chilli with a fork if desired. Add the fat – highly recommended unless serving with rich food. The mixture must be a bit above the rice level.

8. Simmer Covered

Add a little salt – note the salted ingredients are both salty. Bring to a simmer, then put lid on securely, 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. Final Steps

Take out and throw away the flavoring agents. Loosen the rice using a fork, then add salt if needed. Rice and peas is delicious alongside roasted meats, seafood or fried plantains, or on its own with a crisp salad. Chill or freeze leftovers immediately. Defrost before warming with a splash of water in a microwave or skillet.