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Rice and peas, referred to as peas and rice in the Bahamas, is a staple dish in Caribbean cooking, much like polenta in north-west Italy. As noted by a Jamaican expert, it’s a dietary staple of the Caribbean food culture and far more than a simple side. Customarily served on Sundays, it can be found on restaurant menus every day, yet it’s also ideal for celebrations.

Preparation Time: 10 mins
Soaking Time: Through the night
Cooking Time: 2 hrs
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 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. Choosing Your Peas

In Jamaica, kidney beans are the standard choice, as they give the rice its unique shade and slightly sweet taste. In your own kitchen, feel free to use any dried legumes you prefer, such as black beans, gungo peas, or cowpeas. If mixing varieties, boil them on their own.

2. Dried vs. Tinned Beans

Pre-cooked beans can be used, but it’s not ideal unless you’re in a hurry, since the bean broth seasons the dish. In such cases, start at step 5 and include the canned beans with the can juice with the rice.

3. Cook the Beans

Remove water from beans and add them in a large saucepan with 1 liter water. Peel and squash the garlic, and mix it in with 1 tsp salt. Heat until boiling, keep boiling for 10 mins, then reduce heat, put a lid on and cook gently until the beans are soft but firm – expect 1–2 hours depending on bean age.

4. Pressure Cooker Method

Or, boil the beans in a pressure pan, pouring in water to cover by a couple of cm, some oil, salt and garlic. Heat until pressurized, cook for two minutes, then remove from heat and wait 5 minutes. Open the valve, strain and do again, this time cooking for 7 mins, and allow natural pressure release.

5. Prepare Onion and Bacon

At the same time, dice and peel the onion and dice the bacon, if using. If omitting meat, skip the bacon, but you might add some soy sauce or umami seasoning before serving to add depth. Also, don’t skip the added fat.

6. Prep the Rice

After the beans are cooked, include chopped onion and bacon if using to the bean mixture and let cook for 30 minutes. At the same time, wash the rice under cold water until clean. If using brown rice, increase cooking time as per packet instructions. Aromatic rice varieties is an option, but could lose scent.

7. Season and Add Rice

Mix in the coconut milk with allspice into the beans, then mix in rice and place thyme and chilli into the rice. Pierce the chilli with a fork to increase heat. Put in optional fat – advised if not pairing with heavy dishes. The mixture must be about 3cm above rice.

8. Simmer Covered

Season lightly – keep in mind the bacon and beans already contain salt. Heat until simmering, then put lid on securely, reduce to low heat and cook undisturbed for twenty minutes (or follow instructions). Remove from heat and let stand, covered for 10 mins.

9. Final Steps

Take out and throw away the pepper, garlic, and herbs. Loosen the rice gently with a utensil, then add salt if needed. This dish pairs well with grilled or roast meat, seafood or fried plantains, or solo with a crunchy salad. Store in fridge or freezer leftovers immediately. Defrost before warming with some water in a microwave or hot pan.