Rice & peas is a staple dish of the Jamaican island and after you’ve made it a couple of times you’ll realise why. Cheap, easy to make, nutritious and full of flavour. I like to use dried dark red kidney beans, which are often featured in this dish, but you can use Gungo peas instead if you prefer. The coconut milk, infused with the reddish tint of the kidney beans, gives the signature blush of this famous rice dish.
- 1 cup dried kidney beans, rinsed and soaked overnight
- 1 small onion, finely chopped
- 2 spring onions, finely chopped
- 3 garlic cloves, minced
- 5 all spice berries
- 5 sprigs of thyme
- 5 sprigs of rosemary
- 1 bay leaf
- 1 small green chilli
- 1/2 teaspoon freshly grated ginger
- 1 can unsweetened coconut milk
- 2 cups long grain rice
- Place everything except the rice in a pan. Bring to the boil and simmer for about an hour until the beans are cooked.
- When the beans are cooked stir in the rice, cover and simmer for about 30 mins until all the liquid is absorbed and the rice is cooked.
- Remove from the heat and allow the dish to steam in its own for about 10 mins. Remove the thyme, rosemary, bay and allspice berries. Fluff with a fork before serving.
- Optional – finish with freshly chopped parsley