🔗 Share this article Steps for Prepare Peas and Rice – Method Rice and peas, referred to as peas and rice in Bahamian cuisine, is an essential dish in Caribbean cooking, similar to polenta in north-west Italy. As described by culinary authority, it’s a dietary staple of the Caribbean food culture and not just a simple side. Customarily served on Sundays, it is now featured on restaurant menus every day, yet it’s also ideal for festive events. Preparation Time: 10 minutes Soaking Time: Overnight Cooking Time: 120 minutes Resting Time: At least 10 minutes Serves: 6 portions Ingredients 200g dried kidney beans, pre-soaked (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 coconut oil (optional) 1. A Note on the Peas In Jamaica, red peas are the typical option, as they give the rice its characteristic hue and earthy sweetness. In your own kitchen, you can use any dried pulses you choose, such as black beans, gungo peas, or cowpeas. If mixing varieties, prepare them individually. 2. Choosing Between Dried and Canned Canned beans may be substituted, but they’re not recommended unless it’s an emergency, since the simmering liquid seasons the dish. If needed, begin from step five and mix in the beans along with their liquid when adding the rice. 3. Boiling the Beans Strain the pre-soaked beans and add them in a large saucepan with 4 cups water. Mash and peel the garlic, and include it with a teaspoon of salt. Boil the water, let it bubble for 10 minutes, then reduce heat, simmer covered until the beans are just tender – it could take 60–120 minutes based on freshness. 4. Pressure Cooker Method Another option, cook the beans in a pressure pan, including water to submerge by 2 cm, a dash of oil, salt and garlic. Bring to pressure, pressure-cook for 120 seconds, then take off the stove and wait 5 minutes. Vent the steam, empty and repeat, this time cooking for seven minutes, and let pressure drop naturally. 5. Chopping Ingredients At the same time, dice and peel the onion and dice the bacon, if adding. To keep it vegetarian, exclude the bacon, but consider adding a dash of soy or some MSG before serving to add depth. Be sure to include the extra butter or oil. 6. Rinsing the Rice Once the beans are ready, add the onion and bacon if desired to the bean mixture and simmer for half an hour. At the same time, rinse the rice thoroughly in water until water runs clear. For brown rice, increase cooking time according to directions. Aromatic rice varieties can also be used, but might not be as aromatic. 7. Season and Add Rice Stir in the coconut milk and allspice into the beans, then add the rice and place thyme and chilli into the rice. Stab the pepper lightly if desired. Include butter/oil – advised if not pairing with heavy dishes. The liquid should be about 3cm above rice. 8. Cover and Simmer Add a little salt – remember the bacon and beans already contain salt. Bring to a simmer, then cover tightly, turn heat down low and leave to cook for 20 minutes (or as per packet). Turn off heat and let stand, covered for 10 mins. 9. Final Steps Discard the flavoring agents. Loosen the rice using a fork, then season to taste. Rice and peas is delicious alongside barbecued meats, seafood or fried plantains, or on its own with a crisp salad. Refrigerate or freeze leftovers immediately. Let thaw then reheat with a splash of water in a microwave or hot pan.