Guyanese Cook-up Rice and Peas is a traditional Guyanese recipe for a classic one-pot dish of rice, black-eyed beans and beef in a herby coconut milk base. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Guyanese Cook-up Rice and Peas.
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This is the Guyanese version of the dish known elsewhere in the Caribbean as 'rice and peas' the main difference here being the addition of beef to the one-pot mixture, making this a whole meal.
500g dried black eyed beans soaked over-night
1 tbsp olive oil
500g boneless beef short ribs or other stewing beef
2 tsp salt
½ tbsp garlic powder
½ tbsp onion powder
½ tbsp dried oregano, crumbled
½ tbsp dried thyme, ground
4 garlic cloves, minced
3 tbsp Thai holy basil (called 'marrid man poke' in Guyana)
½ yellow onion diced
4 wiri-wiri chillies or scotch bonnets
2 tsp beef bouillon granules or 2 beef bouillon cubes
1.5l water
400g tin coconut milk
1 tbsp cassareep or treacle/molasses
500h parboiled rice rinsed
1 bay leaf
3 spring onions, thinly sliced
Instructions
Place the black-eyed beans in a large bowl, cover with plenty of water and set aside to soak over night. The following day, rinse the beans and set aside.
Place a large pan over medium heat then add in the olive oil. Add in the beef, seasonings and herbs, minced garlic, minced onion, and peppers. Fry for a few minutes until the beef has browned all over and the ingredients become fragrant.
Add in your soaked and rinsed beans and the beef bouillon. Pour in the water, coconut milk then add the cassareep, and rinsed rice. Stir thoroughly to combine, then add a bay leaf.
Let the mixture cook for 20 minutes, uncovered, stirring occasionally.
Cover the pan with a lid and cook for another 15-20 minutes until the rice is tender. The cook up rice should still be creamy.
Stir in the chopped spring onions, taste, and add any additional seasonings you prefer. Serve with fried plantains and a crisp mango slaw.
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