Rice and Peas

By Ashley Lonsdale

Published Nov. 20, 2024

Rice and Peas
Johnny Miller for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
1 hour and 40 minutes, plus at least 8 hours’ soaking
Prep Time
5 minutes
Cook Time
1 hour and 35 minutes, plus at least 8 hours’ soaking
Rating
5(75)
Comments
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This steamed pilaf of rice and red kidney beans (also known as “red peas" in Jamaica) is a beloved companion to many Caribbean classics like oxtail, curry goat and escovitch fish. It is also supremely satisfying on its own with a simple pat of butter. Coconut milk, onion and thyme mingle with the beans as they cook, creating an earthy broth that eventually plumps the rice and gives it its signature hue. Sometimes, the coconut milk is prepared from scratch, but the canned version requires much less effort and adds a similar richness. Some may prefer to pressure cook their beans for speed, but this version calls for an overnight soak (which speeds up the cooking process and helps the beans cook evenly) and some good old-fashioned patience.

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Ingredients

Yield:6 to 8 servings
  • 1cup dried red peas (red kidney beans)
  • 1(14-ounce) can unsweetened coconut milk
  • ½teaspoon garlic powder
  • ¼teaspoon ground allspice 
  • Salt and freshly ground black pepper
  • ½yellow onion, peeled
  • 4fresh thyme sprigs
  • 2cups long-grain white rice
  • 3scallions, thinly sliced
  • 1whole Scotch bonnet or habanero chile
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

298 calories; 11 grams fat; 9 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 6 grams protein; 319 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the peas, then place them in a large pot or Dutch oven and cover with at least 2 inches of cold water. Cover and soak peas for at least 8 hours, ideally overnight.

  2. Step 2

    Drain the peas and return them to the pot. Add 3½ cups of water and the coconut milk, garlic powder and allspice. Season to taste with salt and pepper. The cooking liquid should taste like the beginning of a good soup. Add the onion half and thyme. Bring to a simmer, cover and cook for about 1 hour, until the peas are tender and the cooking liquid takes on a dark red hue.

  3. Step 3

    While the peas cook, rinse the rice until the water runs clear. Set aside.

  4. Step 4

    Once the peas are tender, taste and adjust seasoning if necessary. Stir in the scallions and rice and bring to a simmer. Gently float the Scotch bonnet on top and cover. Simmer the rice for 15 minutes (or according to package directions if it differs), then turn off the heat and allow the rice to steam, still covered, for an additional 10 minutes.

  5. Step 5

    Remove the Scotch bonnet, fluff the rice with a fork and stir to evenly distribute the peas. Serve warm.

Ratings

5 out of 5
75 user ratings
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Comments

St. Ann

I suggest using the water you soaked the peas in to cook the rice. It gives the rice a nice color and doing otherwise would make my granny turn over in her grave.

Duane

I highly recommend substituting scotch bonnet peppers for habaneros in recipes. Scotch bonnets have a bright, citrusy flavor that adds depth and complexity to dishes, while habaneros can sometimes taste overly sharp or chemically. This small swap can elevate the balance of heat and flavor in your cooking.

Ant'ney

I'ma suggest you poke a few holes in the Scotch Bonnet to impart a little heat to the dish. Otherwise, this sounds great.

Saturnreturn2sender

My mom and grandma make this recipe.. some people don’t get it but it has always been my favorite treat .. we always make it with basmati rice, and use the purple bean water to cook the rice in. A few holes with a toothpick in the scotch bonnet. Could eat it every day

Vianca

This recipe is good with chicken or beef and green salad, try it and you will have an excellent meal

Eileen

I made this in a rice cooker to go with Jerk Chicken. I used can of red beans with the liquid. I added the half onion diced the spices, can of coconut milk and one can of water to the rice and floated a deseeded jalapeño to the pot before flipping the switches. After it was finished I topped it with my saucepan jerk chicken cilantro (no fresh thyme on hand) and green scallions. Amazing! The secondary gain is that the house smells like heaven.

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