Description
This authentic Jamaican Peas and Rice recipe features tender kidney beans simmered with coconut cream, garlic, and Caribbean spices. A rich and flavorful rice pilaf, perfect as a main dish or a hearty side, with options for stovetop, canned beans, or freezer storage.
Ingredients
- 8 ounces dried kidney beans, soaked overnight
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4–5 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 scotch bonnet or habanero pepper (whole or halved, seeded or unseeded based on spice preference)
- 2 teaspoons salt
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 4 cups vegetable broth
- 2 cups long grain rice
- ¼ cup unsweetened coconut cream
- ½ cup chopped scallions
- Water, as needed
Instructions
- Soak Beans: Place dried kidney beans in a large bowl, cover with 2–3 inches of water, and soak overnight (12–24 hours). Drain before use.
- Sauté Veggies: In a large 6–8 quart pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Sauté for 3–5 minutes until fragrant.
- Add Pepper & Spices: Add thyme, salt, allspice, and black pepper. Add whole or halved scotch bonnet or habanero based on desired heat. Sauté for 1 more minute.
- Cook Beans: Add soaked beans, 4 cups vegetable broth, and 2 cups water. Bring to a boil, cover, reduce heat to a low-boil, and simmer for 60–120 minutes until beans are soft. Add more water in 1-cup increments if needed.
- Soak Rice: Rinse rice in cold water until clear. Soak in water while beans cook. Drain before use.
- Add Rice: Once beans are tender, drain rice and add to pot. Stir in coconut cream.
- Check Liquid Level: Ensure there is 1 inch of liquid above the rice. Add additional water if needed. Cover and simmer for 10–15 minutes until rice is cooked and vent holes appear on top.
- Steam & Serve: Stir in chopped scallions. Cover and let steam for 10 minutes. Fluff and serve. Taste and adjust salt if needed.
Notes
- Spice Control: Use a whole pepper with seeds for high heat, or remove seeds and ribs to reduce spice.
- Prevent Burnt Rice: Use a non-stick pot or stir once during cooking to prevent coconut cream from burning the bottom.
- Using Canned Beans: Substitute 2 (15 oz) cans of drained kidney beans. Sauté veggies and spices, then add broth, rinsed rice, coconut cream, and beans. Simmer 15–18 minutes.
- Leftovers: Store in airtight container in fridge for up to 5 days or freeze up to 3 months. Reheat gently in microwave.
- Prep Time: 10 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 3g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
