Jamaican Rice and Peas
From: Sue L
The peas in this aren't really peas at all, but red beans. It is customary in the Caribbean to refer to beans as "peas". This recipe uses coconut cream, but the flavor is mild and not overpowering--just enough to give a hint of island flavor. The scotch bonnet is not as fiery as you'd think as well, since it is added whole and not cut (to expose the seeds and membranes). If you want it hot, you can cut it open, but the dish has a mild flavor of chile overall.
- 8 ounces small dried red beans or red kidney beans
- 1 quart water
- 16 ounces vegetable stock or water
- 1/2 cup coconut cream
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon ground allspice
- 2 scallions, finely chopped
- 1/2 cup white onion, chopped
- 2 minced garlic cloves
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 1 scotch bonnet pepper (left whole)
- 1 teaspoon brown sugar
- 2 1/4 cups uncooked long grain rice
Rinse and sort beans and place in a stockpot.
Cover with several inches of water and soak overnight,-or- bring to a boil, boil gently for 3 minutes, then remove from heat, cover, and allow to sit undisturbed for 1 hour.
Drain and rinse beans.
Bring to a boil with stock, water, and coconut cream.
Cover, reduce heat, and simmer for 1 1/2-2 hours or until beans are tender and creamy.
Add the thyme, allspice, scallion, onion, garlic, scotch bonnet, brown sugar, uncooked rice, salt and pepper.
Check the level of liquid over the rice and make sure there is at least one inch of liquid (if not, you may add water or broth to cover).
Bring to a boil, reduce heat, cover and simmer for 20-30 minutes or until rice is tender.
Serve hot as a side dish, with Jamaican hot sauce as a condiment, if desired.