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Rice and Peas

Rice and Peas is a traditional Jamaican recipe for a classic stew of rice and red kidney beans flavoured with meat and chilli in a coconut-based stock. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Rice and Peas.

prep time

20 minutes

cook time

125 minutes

Total Time:

145 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Chilli RecipesBean RecipesJamaica Recipes


Ingredients:

250g dried red kidney bean
1 mature coconut, grated (or 1/2 packet of creamed coconut)
1.5l water
250g salt beef (or pig's tail or trotter)
1 spring thyme
1 Scotch bonnet chilli, sliced into strips
1 garlic clove, crushed
1 spring onion, crushed
500g rice, washed and drained
salt and black pepper, to taste

Method:

Place the beans in a large bowl, cover with water and leave to soak over night. The following day drain the beans then wash and place in a pan with a tight-fitting lid.

Add 1.5l water to the grated coconut then mix well and squeeze the coconut pulp with your hands to extract the milk then squeeze any remaining juice from the coconut through a sieve. Add this to the pan with the beans (if using coconut cream mix with the water then add to the beans) and the meat.

Bring the bean mixture to a boil then reduce to a simmer and cook until the beans are tender (this can vary from 1 to 2 hours, depending on the age of the beans). Add the thyme, chilli, garlic and spring onion then season with salt and black pepper. Bring to simmer, cook for 2 minutes then stir-in the rice.

Cover the pot, bring to a boil and immediately reduce to a simmer. Continue cooking until the liquid has disappeared and the rice is tender. Just before serving fluff the rice with a fork.