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Rice and peas, referred to as peas and rice in the Bahamas, is an essential dish in West Indian cooking, comparable to polenta in Italian cuisine. As described by culinary authority, it’s a daily essential of the Caribbean food culture and far more than a plain side dish. Originally prepared for Sundays, it now appears on daily menus, yet it’s also ideal for festive events.

Preparation Time: 10 minutes
Soaking Time: Overnight
Cooking Time: 2 hours
Resting Time: At least 10 minutes
Serves: 6 portions

Items Required

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

In Jamaica, kidney beans are the typical option, as they give the rice its characteristic hue and sweet, earthy flavor. For home cooking, it’s fine to use any dried pulses you prefer, such as black beans, gungo peas, or cowpeas. When using different types, cook them separately.

2. Dried vs. Tinned Beans

Canned beans are an option, but it’s not ideal unless time is short, since the bean broth enhances the taste. In such cases, begin from step five and mix in the beans with the can juice with the rice.

3. Cook the Beans

Strain the pre-soaked beans and place them in a sizable pan with 4 cups water. Mash and peel the garlic, and add it to the pot with some salt. Boil the water, keep boiling for 10 mins, then turn down the stove, cover and simmer until the beans are tender yet firm – it could take one to two hours depending on bean age.

4. Pressure Cooker Method

Alternatively, boil the beans in a instant pot, including water to cover by an inch, some oil, the garlic and salt. Bring to pressure, cook for two minutes, then take off the stove and rest for 5 minutes. Vent the steam, drain and repeat, now cooking for seven minutes, and allow natural pressure release.

5. Chopping Ingredients

Meanwhile, chop finely the onion and cut the bacon, if included. For a meat-free version, exclude the bacon, but consider adding a spoonful of soy sauce or some MSG at the end to mimic the salty taste. Be sure to include the added fat.

6. Preparing the Rice

When beans are tender, add the onion and bacon if included to the cooked beans and cook another 30 mins. Meanwhile, rinse the rice well in cold water until water runs clear. For brown rice, extend the time following package guidelines. Basmati or jasmine rice can also be used, but might not be as aromatic.

7. Season and Add Rice

Add the spiced coconut milk into the bean mix, then add the rice and push the thyme and whole chilli into the rice. Stab the pepper lightly if desired. Add the fat – highly recommended except with fatty sides. The mixture must be about 3cm above rice.

8. Cook on Low Heat

Sprinkle with seasoning – note the bacon and beans are both salty. Bring to a simmer, then seal with a lid, turn heat down low and leave to cook for 20 minutes (or follow instructions). Remove from heat and leave covered for 10 mins.

9. Final Steps

Discard the flavoring agents. Loosen the rice with a fork, then adjust seasoning. Rice and peas pairs well with grilled or roast meat, fish and sweet plantains, or solo with a crunchy salad. Refrigerate or freeze leftovers immediately. Defrost before warming with some water in a microwave or skillet.