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Peas and rice, referred to as peas and rice in the Bahamas, is an essential dish in West Indian cooking, similar to polenta in north-west Italy. As explained by food specialist, it’s a daily essential of the region’s diet and far more than a plain side dish. Customarily served on Sundays, it can be found on restaurant menus every day, yet it’s also ideal for festive events.

Preparation Time: 10 mins
Soaking Time: Through the night
Cooking Time: 2 hours
Resting Time: At least 10 minutes
Serves: 6 servings

Items Required

• 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 coconut oil (optional)

1. A Note on the Peas

In Jamaican cooking, kidney beans are the typical option, as they impart the rice its characteristic hue and sweet, earthy flavor. For home cooking, feel free to use any beans you prefer, such as black beans, gungo peas, or cowpeas. When using different types, boil them on their own.

2. Choosing Between Dried and Canned

Pre-cooked beans can be used, but they’re not recommended unless it’s an emergency, since the bean broth enhances the taste. For a quick version, start at step 5 and add the tinned beans along with their liquid with the rice.

3. Boiling the Beans

Drain the soaked beans and add them in a sizable pan with a litre of water. Peel and squash the garlic, and include it with 1 tsp salt. Heat until boiling, maintain for 10 minutes, then turn down the stove, put a lid on and cook gently until the beans are just tender – this may take 1–2 hours according to bean quality.

4. Pressure Cooker Method

Another option, boil the beans in a pressure pan, pouring in water to cover by an inch, some oil, garlic and salt. Heat until pressurized, boil for 2 mins, then remove from heat and wait 5 minutes. Vent the steam, empty and repeat, now cooking for seven minutes, and allow natural pressure release.

5. Prep the Onion and Optional Bacon

Meanwhile, peel and finely chop the onion and cut the bacon, if using. For a meat-free version, simply leave out the bacon, but try including a dash of soy or some MSG when finishing to mimic the salty taste. Be sure to include the optional fat.

6. Prep the Rice

After the beans are cooked, include chopped onion and bacon if desired to the bean pot and let cook for 30 minutes. Meanwhile, rinse the rice thoroughly in water until clean. If using brown rice, extend the time as per packet instructions. Basmati or jasmine rice is an option, but may lose fragrance.

7. Mix in Flavors and Rice

Stir in the spiced coconut milk into the bean pot, then mix in rice and insert thyme and chilli into the rice. Stab the pepper with a fork if you prefer. Add the fat – advised if not pairing with heavy dishes. The broth ought to be a bit above the rice level.

8. Cook on Low Heat

Add a little salt – keep in mind the beans and bacon already contain salt. Let it bubble gently, then seal with a lid, turn heat down low and cook undisturbed for twenty minutes (or follow instructions). Remove from heat and leave covered for ten minutes.

9. Final Steps

Discard the pepper, garlic, and herbs. Loosen the rice with a fork, then season to taste. This dish is delicious alongside grilled or roast meat, seafood or fried plantains, or on its own with a crisp salad. Store in fridge or freezer any extra quickly. Defrost before warming with some water in a pan or microwave.