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Peas and rice, called peas and rice in the Bahamas, is a fundamental dish in Caribbean cooking, much like polenta in Italian cuisine. As explained by culinary authority, it’s a daily essential of the region’s diet and not just a basic accompaniment. Traditionally prepared for Sundays, it can be found on daily menus, yet it’s also wonderful for festive events.

Preparation Time: 10 minutes
Soaking Time: Through the night
Cooking Time: 2 hrs
Resting Time: 10+ minutes
Serves: 6 portions

Items Required

• 200g dried kidney beans, soaked 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, red peas are the go-to variety, as they impart the rice its distinctive color and sweet, earthy flavor. In your own kitchen, feel free to use any beans you like, such as black turtle beans, gungo peas, or cowpeas. If combining beans, prepare them individually.

2. Dried and Soaked, or Tinned?

Tinned beans may be substituted, but they’re not recommended unless time is short, since the bean broth adds flavor. For a quick version, start at step 5 and include the canned beans including the brine at the rice stage.

3. Boiling the Beans

Remove water from beans and add them in a large saucepan with a litre of water. Crush and peel the garlic, and mix it in with some salt. Heat until boiling, keep boiling for 10 mins, then reduce heat, simmer covered until the beans are just tender – it could take 1–2 hours depending on bean age.

4. Pressure Cooker Method

Alternatively, cook the beans in a pressure cooker, adding water to cover by an inch, a little oil, the garlic and salt. Heat until pressurized, boil for 2 mins, then take off the stove and rest for 5 minutes. Release pressure, empty and repeat, then cooking for seven minutes, and wait for slow release.

5. Prep the Onion and Optional Bacon

While that’s cooking, dice and peel the onion and cut the bacon, if adding. For a meat-free version, skip the bacon, but consider adding some soy sauce or a pinch of MSG before serving to add depth. Be sure to include the extra butter or oil.

6. Preparing the Rice

When beans are tender, mix in onion and bacon if using to the cooked beans and simmer for half an hour. At the same time, clean the rice under cold water till it’s clear. If using brown rice, extend the time as per packet instructions. Basmati or jasmine rice works too, but may lose fragrance.

7. Flavour the Beans, Then Add the Rice

Stir in the coconut milk with allspice into the bean mix, then add the rice and place thyme and chilli into the rice. Stab the pepper a few times if you prefer. Include butter/oil – advised if not pairing with heavy dishes. The liquid should be 3 cm higher than rice.

8. Cover and Simmer

Season lightly – remember the bacon and beans are both salty. Bring to a simmer, then seal with a lid, simmer on low and cook undisturbed for 20 minutes (or follow instructions). Take off stove and let stand, covered for 10 minutes.

9. Serving the Dish

Discard the chilli, garlic and thyme. Stir the rice using a fork, then adjust seasoning. This dish is delicious alongside barbecued meats, fish or plantains, or even alone with a crisp salad. Chill or freeze remaining portions right away. Thaw before reheating with some water in a pan or microwave.