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Rice and peas, called peas and rice in the Bahamas, is a fundamental dish in Caribbean cooking, comparable to polenta in Italian cuisine. As explained by food specialist, it’s a core part of the Caribbean food culture and not just a basic accompaniment. Originally served on Sundays, it now appears on restaurant menus every day, yet it’s also ideal for special occasions.

Preparation Time: 10 minutes
Soaking Time: Through the night
Cooking Time: 120 minutes
Resting Time: 10 minutes or more
Serves: 6 portions

What You’ll Need

• 200g dried kidney beans, pre-soaked (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 Jamaica, kidney beans are the go-to variety, as they give the rice its characteristic hue and earthy sweetness. In your own kitchen, you can use any dried legumes you like, such as black turtle beans, gungo peas, or cowpeas. If mixing varieties, boil them on their own.

2. Dried vs. Tinned Beans

Pre-cooked beans are an option, but they’re not recommended unless you’re in a hurry, since the simmering liquid adds flavor. For a quick version, start at step 5 and add the tinned beans along with their liquid at the rice stage.

3. Boiling the Beans

Strain the pre-soaked beans and place them in a sizable pan with 4 cups 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 turn down the stove, cover and simmer until the beans are tender yet firm – this may take 60–120 minutes depending on bean age.

4. Quick Bean Cooking

Or, boil the beans in a instant pot, including water to submerge by 2 cm, a little oil, the garlic and salt. Seal and pressurize, pressure-cook for 120 seconds, then take off the stove and let stand for five minutes. Release pressure, empty and repeat, then cooking for 7 mins, and let pressure drop naturally.

5. Prepare Onion and Bacon

While that’s cooking, dice and peel the onion and slice the bacon, if included. If omitting meat, exclude the bacon, but try including a dash of soy or umami seasoning at the end to replicate savoury flavours. Be sure to include the optional fat.

6. Rinsing the Rice

After the beans are cooked, mix in onion and bacon if using to the bean pot and cook another 30 mins. At the same time, rinse the rice thoroughly in water till it’s clear. If using brown rice, increase cooking time as per packet instructions. Aromatic rice varieties works too, but may lose fragrance.

7. Mix in Flavors and Rice

Mix in the coconut milk and allspice into the bean mix, then add the rice and push the thyme and whole chilli into the rice. Stab the pepper lightly if you prefer. Add the fat – highly recommended if not pairing with heavy dishes. The liquid should be 3 cm higher than rice.

8. Cover and Simmer

Add a little salt – remember the bacon and beans are seasoned. Let it bubble gently, then put lid on securely, turn heat down low and leave to cook for 20 minutes (or as per packet). Remove from heat and let stand, covered for ten minutes.

9. Final Steps

Discard the chilli, garlic and thyme. Fluff up the rice with a fork, then add salt if needed. Rice and peas pairs well with roasted meats, seafood or fried plantains, or on its own with a crisp salad. Chill or freeze remaining portions right away. Defrost before warming with some water in a pan or microwave.