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Rice and peas, referred to as peas and rice in Bahamian cuisine, is a staple dish in West Indian cooking, comparable to polenta in north-west Italy. As described by a Jamaican expert, it’s a dietary staple of the local cuisine and more significant than a plain side dish. Customarily eaten on Sundays, it now appears on daily menus, yet it’s also perfect for special occasions.

Preparation Time: 10 minutes
Soaking Time: All night
Cooking Time: 120 minutes
Resting Time: At least 10 minutes
Serves: 6 people

Ingredients

• 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 coconut oil (optional)

1. A Note on the Peas

In Jamaica, kidney beans are the standard choice, as they give the rice its distinctive color and sweet, earthy flavor. For home cooking, feel free to use any beans you like, such as black turtle beans, pigeon peas, or cowpeas. If mixing varieties, cook them separately.

2. Dried and Soaked, or Tinned?

Canned beans can be used, but it’s not ideal unless you’re in a hurry, since the bean broth enhances the taste. For a quick version, skip to step five and add the tinned beans along with their liquid when adding the rice.

3. Preparing the Beans

Drain the soaked beans and place them in a large saucepan with a litre of water. Crush and peel the garlic, and add it to the pot with some salt. Boil the water, let it bubble for 10 minutes, then reduce heat, cover and simmer until the beans are just tender – this may take 1–2 hours based on freshness.

4. Quick Bean Cooking

Another option, cook the beans in a pressure cooker, adding water to cover by an inch, some oil, the garlic and salt. Seal and pressurize, boil for 2 mins, then turn off the heat and let stand for five minutes. Open the valve, empty and repeat, then cooking for 7 minutes, and allow natural pressure release.

5. Prepare Onion and Bacon

Meanwhile, dice and peel the onion and slice the bacon, if included. If omitting meat, exclude the bacon, but you might add a spoonful of soy sauce or a pinch of MSG when finishing to mimic the salty taste. It’s best to use the extra butter or oil.

6. Rinsing the Rice

After the beans are cooked, add the onion and bacon if desired to the cooked beans and let cook for 30 minutes. At the same time, wash the rice under cold water until water runs clear. If using brown rice, extend the time according to directions. Fragrant rice is an option, but may lose fragrance.

7. Mix in Flavors and Rice

Stir in the spiced coconut milk into the bean mix, then mix in rice and insert thyme and chilli into the rice. Pierce the chilli lightly if you prefer. Put in optional fat – advised except with fatty sides. The broth ought to be 3 cm higher than rice.

8. Simmer Covered

Add a little salt – note the bacon and beans already contain salt. Heat until simmering, then seal with a lid, reduce to low heat and cook undisturbed for 20 minutes (or as per packet). Turn off heat and rest with lid on for 10 minutes.

9. Final Steps

Discard the flavoring agents. Loosen the rice gently with a utensil, then adjust seasoning. Peas and rice pairs well with roasted meats, fish or plantains, or even alone with a crisp salad. Store in fridge or freezer any extra quickly. Thaw before reheating with some water in a microwave or skillet.