Rice and peas are a traditional staple in Jamaican culture. With our recipe, you can easily have a taste of this dish at home!
Ingredients
- 100 g dry red kidney beans (the “peas”) or 1 tin red kidney beans
- 230 ml homemade coconut milk or 1/2 tin coconut milk
- 260 g long grain rice
- 1/2 § red onion chopped
- 2 garlic cloves crushed
- 1 stalk scallions chopped
- 4 sprigs thyme
- 1 scotch bonnet or habanero pepper
- ginger a very small piece
- 5 pimento berries or allspice
- 1 tsp salt
- 1,2 L water 319 ml when using tinned beans and coconut milk
Servings: servings
Units:
Instructions
- Wash the kidney beans. In freshwater, leave to soak for at least two hours, preferably overnight.
- In a pressure cooker, add the soaked beans, garlic, pimento berries (allspice), ginger and salt with about 1 to 1,2 L of water to pressure cook for 20 minutes. If you don't have a pressure cooker and still wish to use dry kidney beans, cook for 45-50 minutes.
- Once the beans are cooked, add the coconut milk, thyme, scallion, onion, and a whole pepper. Cover the pot and bring to a boil. At this point, taste to see if it’s seasoned to your liking.
- Wash and add the rice. Return the lid to the pot and bring to a boil. Turn the heat down to low and let the rice steam until all the water evaporates. Turn the heat off and let the rice sit for another 3 minutes.
- Remove the thyme stems, scotch bonnet pepper and ginger. Serve!
When using tinned beans & coconut milk
- Wash and drain the kidney beans.
- Pour the beans into a pot with 250 ml of water, coconut milk, garlic, pimento berries (allspice), ginger, thyme, scallion, onion, scotch bonnet pepper and salt. At medium heat, cover and bring to a boil.
- Meanwhile, wash and add the rice. Return the lid to the pot and bring to a boil. Turn the heat down to low and let the rice steam until all the water evaporates. Turn the heat off and let the rice sit for another 3 minutes.
Recipe Notes
Get all the ingredients you need at Farmy!
What do you think?