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Peas and rice, referred to as peas and rice in the Bahamas, is a staple dish in Caribbean cooking, much like polenta in north-west Italy. As noted by food specialist, it’s a dietary staple of the local cuisine and more significant than a plain side dish. Traditionally eaten on Sundays, it is now featured 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: At least 10 minutes
Serves: 6 people

Items Required

• 200g dried kidney beans, left to soak 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. About the Peas

In Jamaican cooking, kidney beans are the standard choice, as they provide the rice its unique shade and slightly sweet taste. At home, feel free to use any dried pulses you prefer, such as black beans, pigeon peas, or cowpeas. If combining beans, prepare them individually.

2. Dried and Soaked, or Tinned?

Canned beans may be substituted, but it’s not ideal unless it’s an emergency, since the simmering liquid enhances the taste. In such cases, start at step 5 and include the canned beans with the can juice at the rice stage.

3. Boiling the Beans

Drain the soaked beans and put them in a large saucepan with 4 cups water. Crush and peel the garlic, and mix it in with some salt. Heat until boiling, maintain for 10 minutes, then turn down the stove, cover and simmer until the beans are soft but firm – expect one to two hours according to bean quality.

4. Or Use a Pressure Cooker

Alternatively, boil the beans in a pressure cooker, pouring in water to cover by a couple of cm, some oil, salt and garlic. Seal and pressurize, cook for two minutes, then turn off the heat and wait 5 minutes. Release pressure, drain and repeat, then cooking for 7 minutes, and allow natural pressure release.

5. Chopping Ingredients

At the same time, dice and peel the onion and cut the bacon, if adding. If omitting meat, skip the bacon, but try including a spoonful of soy sauce or umami seasoning at the end to add depth. Be sure to include the extra butter or oil.

6. Preparing the Rice

Once the beans are ready, add the onion and bacon if included to the bean pot and let cook for 30 minutes. At the same time, wash the rice well in cold water till it’s clear. For brown rice, increase cooking time following package guidelines. Basmati or jasmine rice works too, but may lose fragrance.

7. Mix in Flavors and Rice

Add the coconut milk with allspice into the beans, then mix in rice and place thyme and chilli into the rice. Pierce the chilli a few times to increase heat. Include butter/oil – a good idea if not pairing with heavy dishes. The broth ought to be a bit above the rice level.

8. Cover and Simmer

Season lightly – keep in mind the beans and bacon are both salty. Heat until simmering, then put lid on securely, turn heat down low and cook undisturbed for twenty minutes (or according to directions). Remove from heat and leave covered for 10 mins.

9. Finishing Touches

Discard the chilli, garlic and thyme. Stir the rice with a fork, then add salt if needed. This dish is delicious alongside barbecued meats, fish and sweet plantains, or solo with a fresh salad. Refrigerate or freeze remaining portions right away. Defrost before warming with some water in a pan or microwave.