Rice and Peas is one of the most well known Caribbean Dishes and is eaten daily by Jamaicans all over the world. The peas in “rice and peas” are not actually peas, but red beans. In the Caribbean, beans are referred to as peas and it can certainly cause confusion elsewhere!
Ingredients
* 3 Cups of Rice
* 1 Can of Canned Beans or 1 Cup of Fresh Red Beans (either kidney beans or pigeon peas)
* 5 Cloves of Garlic (finely chopped)
* 1 Scotch Bonnet Pepper (uncut)
* 3 Scallions (spring onions may be used as a substitute)
* 1 Can (or one cup) of Coconut Milk
* 1 Teaspoon of Salt
* 1 Teaspoon of Black Pepper
* 2 Sprigs of Fresh Thyme (2 teaspoons of dried thyme may be used as a substitute)
Directions
1. Wash the peas (beans) if you are using fresh beans
2. If using fresh beans, let the beans sit in 3 cups of water overnight to soak
3. Boil 7 cups of water and crush all 5 cloves of garlic into it once its began boiling
4. If using fresh peas (beans), add them and let them boil for 45 minutes
5. After 45 minutes, if you are unsure whether or not the beans are cooked, you can try and crush one on the lid of the pot (if it crushes easily, then you are ready for the next step)
6. If using canned beans, dump them into the pot and move to the next step
7. Mix in the coconut milk, rice, salt, black pepper and thyme into the pot (the amount of each is personal preference)
8. Crush the scallions but do not chop them and then add into the pot
9. Add the uncut scotch bonnet pepper (you want to leave the pepper uncut in order to give the rice a subtle peppery flavor but not make it too spicy)
10. Let cook for around 40 minutes (exact cooking time will depend on the brand of rice used)
11. The Rice and Peas are now ready to be enjoyed!
This is a very simple, yet delicious Jamaican Rice and Peas Recipe. Be sure to take a look at our other recipes!
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