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Peas and rice, referred to as peas and rice in Bahamian cuisine, is an essential dish in Caribbean cooking, similar to polenta in north-west Italy. As noted by culinary authority, it’s a dietary staple of the Caribbean food culture and more significant than a basic accompaniment. Traditionally prepared for Sundays, it now appears on restaurant menus every day, yet it’s also perfect for celebrations.

Preparation Time: 10 mins
Soaking Time: All night
Cooking Time: 2 hours
Resting Time: 10 minutes or more
Serves: 6 people

Items Required

• 200g dried kidney beans, pre-soaked (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. A Note on the Peas

In Jamaica, red peas are the standard choice, as they provide the rice its distinctive color and earthy sweetness. At home, you can use any dried pulses you choose, such as black beans, pigeon peas, or cowpeas. When using different types, cook them separately.

2. Dried and Soaked, or Tinned?

Pre-cooked beans can be used, but avoid them unless time is short, since the bean broth seasons the dish. For a quick version, begin from step five and add the tinned beans along with their liquid with the rice.

3. Cook the Beans

Drain the soaked beans and place them in a sizable pan with 4 cups water. Mash and peel the garlic, and include it with 1 tsp salt. Heat until boiling, keep boiling for 10 mins, then turn down the stove, put a lid on and cook gently until the beans are soft but firm – expect 60–120 minutes according to bean quality.

4. Or Use a Pressure Cooker

Alternatively, prepare the beans in a pressure cooker, pouring in water to cover by a couple of cm, a dash of oil, garlic and salt. Heat until pressurized, boil for 2 mins, then take off the stove and wait 5 minutes. Release pressure, strain and do again, this time cooking for 7 mins, and wait for slow release.

5. Chopping Ingredients

While that’s cooking, chop finely the onion and cut the bacon, if included. For a meat-free version, simply leave out the bacon, but you might add a spoonful of soy sauce or some MSG at the end to replicate savoury flavours. Be sure to include the added fat.

6. Rinsing the Rice

When beans are tender, add the onion and bacon if included to the bean pot and cook another 30 mins. While that simmers, clean the rice under cold water until clean. For brown rice, increase cooking time as per packet instructions. Basmati or jasmine rice can also be used, but might not be as aromatic.

7. Flavour the Beans, Then Add the Rice

Stir in the coconut milk with allspice into the beans, then mix in rice and place thyme and chilli into the rice. Stab the pepper with a fork to increase heat. Put in optional fat – highly recommended if not pairing with heavy dishes. The liquid should be a bit above the rice level.

8. Cover and Simmer

Sprinkle with seasoning – keep in mind the beans and bacon are seasoned. Let it bubble gently, then seal with a lid, simmer on low and simmer without stirring for 20 minutes (or as per packet). Turn off heat and rest with lid on for 10 mins.

9. Serving the Dish

Take out and throw away the chilli, garlic and thyme. Fluff up the rice with a fork, then adjust seasoning. Rice and peas is delicious alongside grilled or roast meat, fish and sweet plantains, or solo with a crunchy salad. Store in fridge or freezer remaining portions right away. Defrost before warming with a splash of water in a microwave or skillet.