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Rice and peas, called peas and rice in Bahamian cuisine, is a fundamental dish in West Indian cooking, comparable to polenta in Italian cuisine. As described by culinary authority, it’s a core part of the Caribbean food culture and more significant than a simple side. Originally prepared for Sundays, it is now featured on restaurant menus every day, yet it’s also ideal for festive events.

Preparation Time: 10 min
Soaking Time: Overnight
Cooking Time: 2 hrs
Resting Time: 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 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 coconut oil (optional)

1. Choosing Your Peas

In Jamaica, kidney beans are the go-to variety, as they impart the rice its unique shade and sweet, earthy flavor. For home cooking, feel free to use any beans you like, such as black beans, gungo peas, or black-eyed peas. If mixing varieties, cook them separately.

2. Dried and Soaked, or Tinned?

Canned beans may be substituted, but they’re not recommended unless you’re in a hurry, since the simmering liquid adds flavor. For a quick version, begin from step five and include the canned beans along with their liquid at the rice stage.

3. Boiling the Beans

Remove water from beans and put them in a sizable pan with a litre of water. Mash and peel the garlic, and include it with a teaspoon of salt. Bring to a boil, let it bubble for 10 minutes, then turn down the stove, put a lid on and cook gently until the beans are soft but firm – expect 60–120 minutes based on freshness.

4. Pressure Cooker Method

Or, prepare the beans in a pressure pan, pouring in water to cover by a couple of cm, a little oil, salt and garlic. Bring to pressure, cook for two minutes, then remove from heat and let stand for five minutes. Vent the steam, drain and repeat, this time cooking for 7 minutes, and allow natural pressure release.

5. Prepare Onion and Bacon

At the same time, dice and peel the onion and slice the bacon, if included. If omitting meat, skip the bacon, but try including a dash of soy or some MSG before serving to replicate savoury flavours. Be sure to include the extra butter or oil.

6. Preparing the Rice

After the beans are cooked, include chopped onion and bacon if using to the cooked beans and let cook for 30 minutes. At the same time, clean the rice under cold water until water runs clear. With whole-grain rice, extend the time according to directions. Fragrant rice is an option, but could lose scent.

7. Season and Add Rice

Mix in the coconut milk and allspice into the beans, then include the rice and push the thyme and whole chilli into the rice. Prick the chilli with a fork if you prefer. Add the fat – highly recommended except with fatty sides. The liquid should be a bit above the rice level.

8. Simmer Covered

Add a little salt – note the bacon and beans are both salty. Bring to a simmer, then cover tightly, simmer on low and cook undisturbed for twenty minutes (or as per packet). Remove from heat and rest with lid on for ten minutes.

9. Final Steps

Take out and throw away the flavoring agents. Loosen the rice gently with a utensil, then season to taste. Peas and rice pairs well with barbecued meats, fish and sweet plantains, or solo with a fresh salad. Store in fridge or freezer any extra quickly. Let thaw then reheat with a little water in a microwave or hot pan.