Steps for Prepare Rice and Peas – Cooking Instructions

Rice and peas, known as peas and rice in Bahamian cuisine, is a staple dish in Caribbean cooking, similar to polenta in north-west Italy. As explained by culinary authority, it’s a core part of the local cuisine and far more than a basic accompaniment. Originally prepared for Sundays, it now appears on restaurant menus every day, yet it’s also wonderful for special occasions.

Preparation Time: 10 mins
Soaking Time: Through the night
Cooking Time: 2 hrs
Resting Time: 10 minutes or more
Serves: 6 people

Items Required

• 200g dried kidney beans, soaked overnight (see step 1)
• 1 garlic clove
• Salt
• 1 onion
• 180g smoked bacon lardons, or bacon slices (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. Choosing Your Peas

In Jamaican cooking, red peas are the go-to variety, as they provide the rice its distinctive color and sweet, earthy flavor. At home, it’s fine to use any beans you choose, such as black beans, pigeon peas, or black-eyed peas. If mixing varieties, prepare them individually.

2. Dried and Soaked, or Tinned?

Canned beans can be used, but they’re not recommended unless it’s an emergency, since the simmering liquid adds flavor. In such cases, begin from step five and mix in the beans including the brine when adding the rice.

3. Preparing the Beans

Remove water from beans and place them in a large saucepan with a litre of water. Crush and peel the garlic, and include it with some salt. Bring to a boil, keep boiling for 10 mins, then turn down the stove, simmer covered until the beans are soft but firm – expect one to two hours based on freshness.

4. Pressure Cooker Method

Or, cook the beans in a instant pot, including water to cover by a couple of cm, a dash of oil, the garlic and salt. Seal and pressurize, pressure-cook for 120 seconds, then turn off the heat and wait 5 minutes. Vent the steam, drain and repeat, now cooking for 7 mins, and let pressure drop naturally.

5. Prep the Onion and Optional Bacon

At the same time, dice and peel the onion and cut the bacon, if included. To keep it vegetarian, simply leave out the bacon, but try including some soy sauce or a pinch of MSG when finishing to mimic the salty taste. Also, don’t skip the extra butter or oil.

6. Rinsing the Rice

Once the beans are ready, include chopped onion and bacon if using to the cooked beans and cook another 30 mins. Meanwhile, clean the rice under cold water until clean. If using brown rice, increase cooking time according to directions. Basmati or jasmine rice works too, but could lose scent.

7. Mix in Flavors and Rice

Add the coconut milk with allspice into the bean mix, then include the rice and push the thyme and whole chilli into the rice. Prick the chilli lightly to increase heat. Put in optional fat – advised except with fatty sides. The mixture must be about 3cm above rice.

8. Cover and Simmer

Sprinkle with seasoning – note the bacon and beans are seasoned. Let it bubble gently, then cover tightly, turn heat down low and simmer without stirring for 20 minutes (or follow instructions). Remove from heat and rest with lid on for 10 minutes.

9. Serving the Dish

Discard the flavoring agents. Loosen the rice gently with a utensil, then adjust seasoning. Peas and rice is delicious alongside barbecued meats, seafood or fried plantains, or even alone with a fresh salad. Chill or freeze leftovers immediately. Defrost before warming with some water in a pan or microwave.