I try to make this whenever I have all of the ingredients. It’s adapted from a traditional Jamaican “rice and peas” recipe I got from a friend a while ago. This is a great make ahead dish for those of you who like to do most of your cooking on the weekends. Since the recipe yields a larger quantity, after it cools, I spoon half into a container for the week and the other half goes into sandwich bags in the freezer. Enjoy!
Savvy’s Rice and Peas Recipe
2 cups jasmine rice
1 can coconut milk
1/2 bag of small red kidney beans or pigeon peas
1 med onion or 5 stalks of scallions
5 cloves garlic smashed
1 tsp salt
1 tsp pepper
1 scotch bonnet pepper (optional)
4 sprigs fresh thyme or 1tsp dried thyme
1 cup vegetable broth
1 tbsp olive or vegetable oil
1 tbsp “pimenta” corns or whole allspice
Directions:
- Soak beans for at least 8 hours or until they double in size.
- Pour 5 cups of water into a dutch oven and add beans and garlic and bring to a boil.
- Simmer for 45 minutes
- While beans are cooking, chop onion
- After 45 mins check if beans are soft by scooping a couple out and smashing them with a spoon. If they smash easily, they’re done, if they’re still a bit firm, leave them to boil for longer.
- When beans are done, drain, but save garlic and 2 cups of cooking water
- Sautee onions in oil in pot until clear, add spices, then add beans back in.
- Pour in coconut milk, broth and leftover water.
- Add rice and mix well.
- Bring to a boil then lower the flame
- Cook for 20 minutes or until rice is cooked.
Makes 20 servings
• Do you have your own beans and rice recipe? How do you season yours?
Header image credit: paulbrighton / 123RF Stock Photo
