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Peas and rice, known as peas and rice in the Bahamas, is a staple dish in Caribbean cooking, comparable to polenta in Italian cuisine. As described by food specialist, it’s a core part of the local cuisine and more significant than a plain side dish. Traditionally eaten on Sundays, it can be found on daily menus, yet it’s also perfect for festive events.

Preparation Time: 10 minutes
Soaking Time: All night
Cooking Time: 120 minutes
Resting Time: 10 minutes or more
Serves: 6 people

What You’ll Need

• 200g dried kidney beans, soaked 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 oil (optional)

1. A Note on the Peas

In Jamaican cooking, red peas are the typical option, as they provide the rice its characteristic hue and sweet, earthy flavor. In your own kitchen, feel free to use any dried pulses you prefer, such as black beans, gungo peas, or black-eyed peas. When using different types, cook them separately.

2. Dried vs. Tinned Beans

Canned beans may be substituted, but they’re not recommended unless it’s an emergency, since the simmering liquid enhances the taste. In such cases, skip to step five and mix in the beans along with their liquid when adding the rice.

3. Boiling the Beans

Strain the pre-soaked beans and place them in a large saucepan with 1 liter water. Crush and peel the garlic, and add it to the pot with 1 tsp salt. Bring to a boil, maintain for 10 minutes, then reduce heat, put a lid on and cook gently until the beans are tender yet firm – this may take 1–2 hours depending on bean age.

4. Quick Bean Cooking

Another option, prepare the beans in a pressure cooker, including water to cover by an inch, a dash of oil, the garlic and salt. Heat until pressurized, boil for 2 mins, then take off the stove and wait 5 minutes. Open the valve, strain and do again, then cooking for 7 minutes, and wait for slow release.

5. Prep the Onion and Optional Bacon

Meanwhile, peel and finely chop the onion and slice the bacon, if using. For a meat-free version, skip the bacon, but try including a spoonful of soy sauce or some MSG when finishing to replicate savoury flavours. Also, don’t skip the optional fat.

6. Prep the Rice

When beans are tender, include chopped onion and bacon if desired to the bean pot and simmer for half an hour. At the same time, rinse the rice well in cold water until water runs clear. For brown rice, cook longer following package guidelines. Fragrant rice works too, but might not be as aromatic.

7. Season and Add Rice

Mix in the coconut milk and allspice into the bean pot, then add the rice and place thyme and chilli into the rice. Prick the chilli a few times to increase heat. Add the fat – highly recommended if not pairing with heavy dishes. The liquid should be a bit above the rice level.

8. Simmer Covered

Sprinkle with seasoning – note the salted ingredients are seasoned. Heat until simmering, then cover tightly, turn heat down low and cook undisturbed for twenty minutes (or according to directions). Remove from heat and leave covered for 10 mins.

9. Finishing Touches

Take out and throw away the chilli, garlic and thyme. Stir the rice gently with a utensil, then season to taste. This dish is delicious alongside roasted meats, seafood or fried plantains, or even alone with a crunchy salad. Store in fridge or freezer leftovers immediately. Thaw before reheating with a little water in a microwave or skillet.