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Rice and Peas
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1973
Fresh gungo peas (pigeon peas) are used when they are in season, but dried red beans are more usually the ‘peas’ of Jamaican Rice and Peas.
Ingredients
8 oz. 2 tablespoons 1
Method
Put the beans on to cook in a heavy, covered casserole or saucepan with enough cold water to cover by about 2 inches. Bring to the boil, cover, reduce the heat and cook at a gentle simmer until the beans are tender, adding hot water during the cooking if necessary. Drain the beans, measure the liquid and return both to the casserole.
Heat the oil in a frying pan and sauté the onion unti