Rice and Peas

Name: Rice and Peas
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 225 g/ 8 oz red kidney beans; shredded spring onion, to garnish; 600 ml/ 1 pt coconut milk; salt and pepper; 3 tbsp sunflower or groundnut oil; 3 garlic cloves, sliced wafer-thin; 350 g/ 12 oz long-grain rice; 1 tsp chopped fresh thyme or ¼ tsp dried; 2 hot red chillies, finely diced

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Rice and peas is the ubiquitous dish of Jamaica, a national food like our fish and chips, yet its title is something of a misnomer, since the peas are actually dried red kidney beans. In Jamaica it may be eaten at any time of the day, including breakfast. For lunch or dinner, it accompanies everything from curried goat to salt fish.

Ingredients

225 g/ 8 oz red kidney beans
3 tbsp sunflower

Americas
Jamaica
Side dish
Vegan
Gluten-free
Caribbean
Spicy

Method

Soak the beans in cold water overnight.

Next day, bring to the boil and boil hard for 10 minutes, then drain, rinse and cover with fresh water by 2.5 cm / 1 inch. This is a necessary preliminary to