"Rice and peas (or peas and rice, according to Bahamians) is to the Caribbean what polenta is to north-west Italy it is, Jamaica's Helen Willinsky explains, a staple of our diet, and so much more than a mere side dish. Traditionally served on Sundays, it's now on menus every day of the week, but it's also worth saving for a special occasion."
"A note on the peas In Jamaica, red peas, otherwise known as kidney beans, are the default choice, because they help give the rice its characteristic colour and sweet, slightly earthy flavour. In the privacy of your own kitchen, however, you could really use any dried pulses you like: black beans, for example, work very well, as do pigeon (gungo) or black-eyed peas. If you mix varieties, cook them separately."
"Cook the beans Drain the soaked beans and put them in a large saucepan with a litre of water. Peel and squash the garlic, and add to the pot with a teaspoon of salt. Bring the water to a boil, maintain that for 10 minutes, then turn down the heat, cover and simmer until the beans are just tender but not mushy depending on the age of your beans, this will take anything between one and two hours."
Rice and peas is a Caribbean staple traditionally served on Sundays but now eaten any day. The dish uses dried kidney beans (red peas), soaked overnight and cooked until tender. Long-grain rice is combined with coconut milk, ground allspice, thyme, scotch bonnet, and optional smoked bacon or fat. Tinned beans can be used in emergencies but are less flavorful; include the can liquid if using. Beans can be simmered in a saucepan or cooked in a pressure cooker, with cooking time varying from one to two hours. The recipe serves six and requires overnight soaking, about two hours cooking, and a ten-minute rest.
Read at www.theguardian.com
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