🔗 Share this article A Guide to Make Rice and Peas – Recipe Rice and peas, referred to as peas and rice in the Bahamas, is a staple dish in West Indian cooking, much like polenta in north-west Italy. As described by culinary authority, it’s a dietary staple of the local cuisine and far more than a simple side. Traditionally prepared for Sundays, it is now featured on menus daily, yet it’s also ideal for special occasions. Preparation Time: 10 minutes Soaking Time: Through the night Cooking Time: 2 hours Resting Time: At least 10 minutes Serves: 6 people What You’ll Need 200g dried kidney beans, left to soak overnight (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 oil (optional) 1. About the Peas In Jamaica, kidney beans are the standard choice, as they provide the rice its distinctive color and slightly sweet taste. For home cooking, feel free to use any beans you prefer, such as black beans, gungo peas, or cowpeas. If combining beans, prepare them individually. 2. Choosing Between Dried and Canned Pre-cooked beans may be substituted, but they’re not recommended unless you’re in a hurry, since the bean cooking water adds flavor. If needed, skip to step five and add the tinned beans along with their liquid with the rice. 3. Cook the Beans Strain the pre-soaked beans and place them in a big pot with 4 cups water. Mash and peel the garlic, and add it to the pot with some salt. Bring to a boil, let it bubble for 10 minutes, then lower the temperature, simmer covered until the beans are just tender – expect 60–120 minutes based on freshness. 4. Or Use a Pressure Cooker Or, boil the beans in a pressure cooker, adding water to submerge by 2 cm, a little oil, the garlic and salt. Seal and pressurize, cook for two minutes, then take off the stove and let stand for five minutes. Release pressure, empty and repeat, then cooking for seven minutes, and let pressure drop naturally. 5. Prepare Onion and Bacon At the same time, chop finely the onion and slice the bacon, if included. To keep it vegetarian, exclude the bacon, but consider adding some soy sauce or a pinch of MSG at the end to mimic the salty taste. It’s best to use the optional fat. 6. Preparing the Rice When beans are tender, include chopped onion and bacon if included to the bean mixture and let cook for 30 minutes. At the same time, rinse the rice thoroughly in water until water runs clear. For brown rice, cook longer according to directions. Fragrant rice is an option, but could lose scent. 7. Flavour the Beans, Then Add the Rice Add the coconut milk and allspice into the bean mix, then include the rice and push the thyme and whole chilli into the rice. Stab the pepper with a fork if desired. Include butter/oil – advised unless serving with rich food. The liquid should be 3 cm higher than rice. 8. Cook on Low Heat Season lightly – note the salted ingredients are seasoned. Bring to a simmer, then put lid on securely, reduce to low heat and simmer without stirring for 20 mins (or as per packet). Take off stove and let stand, covered for 10 minutes. 9. Final Steps Discard the pepper, garlic, and herbs. Stir the rice with a fork, then adjust seasoning. Rice and peas goes great with barbecued meats, seafood or fried plantains, or on its own with a crunchy salad. Store in fridge or freezer leftovers immediately. Defrost before warming with a splash of water in a microwave or hot pan.