Rice and peas is a classic Jamaican dish. The local islanders refer to kidney beans as peas, so don’t be fooled! Traditionally, this dish is usually eaten with the Sunday meal. It is also popular in the Dominican Republic, Trinidad and Tobago, and Barbados.
This dish is creamy and tangy with beautiful flavors of allspice and thyme. It is loaded with protein and fiber. 100% vegan and egg-free, this is a wonderful dish to share with the entire family for that Caribbean flavor.
• 2 scallions
• 1 medium-sized onion
• 1/4 tsp of allspice
• 3/4 tsp of salt
• 2 cloves of garlic
• 1 can (400 ml) of coconut milk
• 1 Scotch bonnet pepper
• 2 cups of whole grain brown rice
• Half a cup of red kidney beans
• Fresh thyme
• 5 cups of water
This recipe takes about 80 to 85 minutes to make. Serves 3 to 4.
Soak the kidney beans for 3 to 4 hours in water until it gets plumped up.
Finely chop the onion, garlic, and scallions.
Put 5 cups of water in a saucepan over high heat.
Add kidney beans into the saucepan.
Season with salt, pepper, and allspice.
Add scallions, garlic, onion, pepper, and thyme.
Bring to a boil for and simmer for around 50 minutes.
Remove the thyme stems.
Rinse rice with water.
Dump the rice into the saucepan with the kidney beans. Stir gently.
Pour coconut milk and stir.
Bring to a boil until liquid has reduced.
After 20 to 25 minutes, the liquid should have reduced and rice has plumped up.
Remove the pepper and serve.
Ideas And Tips:
• Aside from kidney beans, you can use other types of beans or legumes. You can use garden peas, pigeon peas, or cowpeas.
images – https://www.youtube.com/watch?v=50lL7D2Dec8