Rice Peas

My all-time favourite Jamaican dish first encountered when I visited Jamaica years ago. Of course, it is part of the meal where you can have fish and veggies along with it. But I love it on its own and yes some of my Jamaican friend will say its is not totally authentic but one makes do with what ingredients one can get and cooking skills. And as long as you enjoy the dish what else matters? This makes enough for 4 – 6 people. If you are like me and eat it just as a complete meal then it will serve 4 but if it is an accompaniment it will stretch to 6.

Ingredients

• 2 tins of red beans (you can go for dry beans which then you have to soak overnight and cook)
• 1 can of coconut cream (you can have milk it you want to make it less creamy) plus same amount of water.
• 1 cup basmati rice washed and kept aside (I use a 225 ml cup)
• 1 medium onion or a couple of large shallots finely chopped
• 4 medium chopped green chillies or if you can get it and are adventurous 1 scotch bonnet pepper – this should just be added whole)
• 4 sprigs of fresh thyme (half teaspoon of dried thyme if you cannot get fresh)
• 1 tablespoon olive oil (or coconut oil or vegetable oil)
• Salt and pepper to taste.

Method

•   Open the beans tins and wash the beans of preservative juices and set aside.
•   In a pan put the oil, onions and chillies to sauté on medium heat.
•  Once the onions begin to soften add the thyme in too.
•   Then add coconut cream and the water to the pan and bring it to a simmer.
•  Add the red beans in and bring it to the boil. Boil for a 10 mins. 
• Add the washed rice and stir to make sure all the beans and rice and onions are mixed.
• Add salt and pepper to taste.
• Bring to boil, then cover the pan with a tight lid and lower the heat to minimum.
•  Leave to cook till you see all the liquid just about absorbed. Turn off the heat and keep the lid closed for another 5 mins so the liquid is completely absorbed.
• Then serve it as a side to any veggies or fish or meat.