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Peas and rice, called peas and rice in Bahamian cuisine, is an essential dish in West Indian cooking, much like polenta in Italian cuisine. As explained by culinary authority, it’s a dietary staple of the region’s diet and far more than a basic accompaniment. Originally prepared for Sundays, it is now featured on daily menus, yet it’s also wonderful for festive events.

Preparation Time: 10 min
Soaking Time: All night
Cooking Time: 2 hours
Resting Time: 10+ minutes
Serves: 6 servings

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 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 coconut oil (optional)

1. Choosing Your Peas

In Jamaican cooking, kidney beans are the standard choice, as they give the rice its characteristic hue and sweet, earthy flavor. In your own kitchen, you can use any dried legumes you prefer, such as black turtle beans, gungo peas, or cowpeas. When using different types, cook them separately.

2. Dried and Soaked, or Tinned?

Canned beans may be substituted, but it’s not ideal unless it’s an emergency, since the bean cooking water enhances the taste. For a quick version, begin from step five and mix in the beans along with their liquid with the rice.

3. Preparing the Beans

Drain the soaked beans and add them in a sizable pan with 1 liter water. Peel and squash the garlic, and add it to the pot with 1 tsp salt. Boil the water, keep boiling for 10 mins, then lower the temperature, simmer covered until the beans are soft but firm – expect 1–2 hours depending on bean age.

4. Or Use a Pressure Cooker

Another option, prepare the beans in a pressure cooker, pouring in water to cover by an inch, some oil, the garlic and salt. Heat until pressurized, pressure-cook for 120 seconds, then remove from heat and rest for 5 minutes. Open the valve, drain and repeat, now cooking for seven minutes, and let pressure drop naturally.

5. Chopping Ingredients

At the same time, dice and peel the onion and dice the bacon, if adding. If omitting meat, exclude the bacon, but you might add a dash of soy or a pinch of MSG at the end to add depth. Be sure to include the extra butter or oil.

6. Prep the Rice

After the beans are cooked, add the onion and bacon if using to the bean pot and let cook for 30 minutes. At the same time, wash the rice under cold water until water runs clear. For brown rice, increase cooking time following package guidelines. Basmati or jasmine rice is an option, but could lose scent.

7. Season and Add Rice

Add the spiced coconut milk into the bean mix, then add the rice and place thyme and chilli into the rice. Stab the pepper lightly if desired. Put in optional fat – a good idea except with fatty sides. The mixture must be 3 cm higher than rice.

8. Simmer Covered

Sprinkle with seasoning – note the bacon and beans already contain salt. Heat until simmering, then put lid on securely, reduce to low heat and cook undisturbed for 20 mins (or follow instructions). Turn off heat and leave covered for 10 mins.

9. Finishing Touches

Take out and throw away the chilli, garlic and thyme. Fluff up the rice using a fork, then adjust seasoning. Rice and peas goes great with roasted meats, fish or plantains, or even alone with a crunchy salad. Store in fridge or freezer any extra quickly. Defrost before warming with a little water in a microwave or skillet.