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Rice and peas, referred to as peas and rice in the Bahamas, is a staple dish in West Indian cooking, comparable to polenta in north-west Italy. As noted by culinary authority, it’s a dietary staple of the local cuisine and not just a plain side dish. Customarily served on Sundays, it can be found on daily menus, yet it’s also perfect for celebrations.

Preparation Time: 10 min
Soaking Time: Through the night
Cooking Time: 2 hours
Resting Time: At least 10 minutes
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 coconut oil (optional)

1. A Note on the Peas

In Jamaican cooking, red peas are the standard choice, as they give the rice its unique shade and earthy sweetness. For home cooking, it’s fine to use any beans you choose, such as black beans, gungo peas, or cowpeas. When using different types, cook them separately.

2. Dried vs. Tinned Beans

Canned beans are an option, but they’re not recommended unless time is short, since the bean cooking water enhances the taste. For a quick version, skip to step five and include the canned beans along with their liquid at the rice stage.

3. Cook the Beans

Remove water from beans and add them in a big pot with a litre of water. Crush and peel the garlic, and add it to the pot with some salt. Heat until boiling, keep boiling for 10 mins, then lower the temperature, put a lid on and cook gently until the beans are soft but firm – it could take one to two hours according to bean quality.

4. Or Use a Pressure Cooker

Alternatively, prepare the beans in a pressure pan, adding water to cover by an inch, some oil, the garlic and salt. Bring to pressure, pressure-cook for 120 seconds, then remove from heat and rest for 5 minutes. Vent the steam, empty and repeat, then cooking for 7 mins, and allow natural pressure release.

5. Prep the Onion and Optional Bacon

While that’s cooking, chop finely the onion and slice the bacon, if using. To keep it vegetarian, simply leave out the bacon, but you might add a dash of soy or umami seasoning when finishing to replicate savoury flavours. Also, don’t skip the extra butter or oil.

6. Prep the Rice

When beans are tender, include chopped onion and bacon if included to the bean pot and simmer for half an hour. Meanwhile, clean the rice thoroughly in water till it’s clear. If using brown rice, extend the time following package guidelines. Fragrant rice works too, but may lose fragrance.

7. Season and Add Rice

Add the spiced coconut milk into the bean mix, then mix in rice and place thyme and chilli into the rice. Pierce the chilli a few times if you prefer. Put in optional fat – a good idea except with fatty sides. The liquid should be a bit above the rice level.

8. Simmer Covered

Season lightly – note the beans and bacon are both salty. Let it bubble gently, then put lid on securely, reduce to low heat and simmer without stirring for 20 minutes (or according to directions). Turn off heat and leave covered for 10 mins.

9. Serving the Dish

Take out and throw away the chilli, garlic and thyme. Fluff up the rice with a fork, then season to taste. Peas and rice pairs well with grilled or roast meat, seafood or fried plantains, or on its own with a crunchy salad. Refrigerate or freeze any extra quickly. Thaw before reheating with some water in a pan or microwave.