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Peas and rice, called peas and rice in Bahamian cuisine, is a staple dish in Caribbean cooking, comparable to polenta in Italian cuisine. As described by a Jamaican expert, it’s a core part of the region’s diet and far more than a simple side. Traditionally served on Sundays, it is now featured on menus daily, yet it’s also ideal for festive events.

Preparation Time: 10 mins
Soaking Time: All night
Cooking Time: 2 hrs
Resting Time: At least 10 minutes
Serves: 6 portions

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 thick-cut bacon rashers (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 Jamaica, kidney beans are the typical option, as they impart the rice its unique shade and slightly sweet taste. At home, it’s fine to use any dried pulses you prefer, such as black turtle beans, gungo peas, or cowpeas. When using different types, prepare them individually.

2. Choosing Between Dried and Canned

Canned beans can be used, but they’re not recommended unless you’re in a hurry, since the bean broth seasons the dish. In such cases, skip to step five and add the tinned beans along with their liquid when adding the rice.

3. Preparing the Beans

Strain the pre-soaked beans and put them in a large saucepan with 1 liter water. Crush and peel the garlic, and add it to the pot with a teaspoon of salt. Boil the water, keep boiling for 10 mins, then turn down the stove, cover and simmer until the beans are soft but firm – expect 60–120 minutes according to bean quality.

4. Or Use a Pressure Cooker

Or, cook the beans in a instant pot, adding water to cover by an inch, a dash of oil, garlic and salt. Heat until pressurized, pressure-cook for 120 seconds, then remove from heat and rest for 5 minutes. Release pressure, drain and repeat, then cooking for 7 mins, and wait for slow release.

5. Prep the Onion and Optional Bacon

Meanwhile, dice and peel the onion and slice the bacon, if adding. For a meat-free version, skip the bacon, but consider adding a spoonful of soy sauce or a pinch of MSG at the end to add depth. Be sure to include the extra butter or oil.

6. Preparing the Rice

When beans are tender, add the onion and bacon if included to the cooked beans and cook another 30 mins. Meanwhile, rinse the rice thoroughly in water until clean. With whole-grain rice, increase cooking time following package guidelines. Basmati or jasmine rice can also be used, but may lose fragrance.

7. Flavour the Beans, Then Add the Rice

Stir in the coconut milk and allspice into the beans, then mix in rice and push the thyme and whole chilli into the rice. Stab the pepper lightly if you prefer. Include butter/oil – advised if not pairing with heavy dishes. The mixture must be about 3cm above rice.

8. Cover and Simmer

Sprinkle with seasoning – remember the beans and bacon are both salty. Bring to a simmer, then put lid on securely, reduce to low heat and simmer without stirring for 20 mins (or according to directions). Turn off heat and let stand, covered for 10 minutes.

9. Finishing Touches

Take out and throw away the pepper, garlic, and herbs. Loosen the rice using a fork, then adjust seasoning. Rice and peas pairs well with roasted meats, seafood or fried plantains, or even alone with a fresh salad. Store in fridge or freezer leftovers immediately. Thaw before reheating with a little water in a pan or microwave.