bohemianwanderer – Jamaican rice and peas is a beloved dish, known for its rich flavor and comforting texture. The secret to its unique taste lies in using red kidney beans, traditionally called “red peas” in Jamaica. These beans give the dish a natural reddish color and a sweet, earthy flavor. You can use other dried pulses like black beans, pigeon peas, or black-eyed peas, but cook different varieties separately.
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Start by soaking 200g of dried kidney beans overnight. Soaking softens the beans and reduces cooking time. The cooking water from dried beans seasons the dish, so avoid using canned beans unless in a pinch. If using tinned beans, add them with their liquid during the rice cooking stage to preserve flavor.
Drain the soaked beans and place them in a large saucepan with one liter of water. Add a peeled and crushed garlic clove and a teaspoon of salt. Bring the water to a boil and keep it boiling for 10 minutes. Then lower the heat, cover the pot, and simmer until the beans are tender but not mushy. Cooking time can vary between one to two hours depending on the bean’s age.
For faster cooking, use a pressure cooker. Cover beans with water, add oil, garlic, and salt. Cook at pressure for two minutes, rest five minutes, release pressure, drain, then cook again for seven minutes with natural release. While beans cook, chop one onion and dice 180g smoked bacon if using. For a meat-free option, skip bacon and add soy sauce or MSG later, plus extra butter or coconut oil for flavor.
When beans are tender, add onion and bacon, cooking together for 30 minutes. Meanwhile, rinse 400g long-grain rice until water runs clear. You can use brown, basmati, or jasmine rice but adjust cooking time accordingly. This prep builds the authentic flavor base for Jamaican rice and peas.
Flavoring, Cooking the Rice, and Serving Suggestions
After the beans, onion, and bacon have simmered, enhance the mixture with 400ml of coconut milk and ¼ teaspoon of ground allspice. Stir well to combine these rich flavors. Next, add the rinsed rice to the pot. Insert two sprigs of fresh thyme and one whole scotch bonnet chili into the rice. Pricking the chili with a fork helps release its heat without overpowering the dish.
Add two teaspoons of butter or coconut oil for extra richness, especially if you have omitted bacon. Make sure the liquid level is about 3 centimeters above the rice. Season lightly, keeping in mind that the beans and bacon already contribute saltiness.
Bring the pot to a gentle simmer, then cover tightly and reduce the heat to low. Cook undisturbed for 20 minutes or follow the rice package instructions if different. After cooking, remove the pot from the heat but keep it covered. Let it rest for 10 minutes to allow the rice to steam and absorb flavors fully.
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Before serving, lift out and discard the thyme sprigs, chili, and garlic clove. Fluff the rice and peas with a fork, then taste and adjust seasoning if necessary. This dish pairs wonderfully with grilled or roasted meats, fish, or fried plantains. It also works well as a hearty vegetarian main with a fresh salad.
If you have leftovers, refrigerate or freeze them immediately. When reheating, add a splash of water to keep the rice moist. Warm it gently in a microwave or on the stove. Following these steps guarantees a flavorful, authentic Jamaican rice and peas dish that impresses family and friends alike.
