Rice and peas is a very popular dish in the Caribbean islands. You may be wondering why it is called rice and peas while red beans is used in the recipe. Well I have learned that this is basically a Jamaican dish and Jamaicans call red beans – peas thus the reason this rice is called rice and peas.
Rice and peas is traditionally done with gungo peas. Red kidneys beans are substituted when these peas are unavailable.
Ingredients
2 cups red beans
2 cups rice
2 tablespoons chive finely chopped
1/2 onion finely chopped
3-4 garlic cloves finely chopped
3-4 sticks small leaf thyme
salt and black pepper to taste
1 can of coconut milk
3 cups of water (total liquid – 4 cups
Method
Wash the red beans thoroughly and put into a slow cooker. Add the garlic, onion, salt and black pepper, thyme and chive to the slow cooker with about 4 cups of water. Set slow cooker on high. The red beans should be nice and tender after 3 hours.
Put a pot on the stove and add the rice, tender red beans, coconut milk and 1 cup of water. Allow the rice to cook.
NOTE: You can also use the red beans in the can. If so, skip the part where you have to tenderize the beans in the slow cooker.
After about 15 minutes taste and add more salt if required and any other ingredients to give the rice a taste that you will enjoy. The rice should be done in about 20 minutes.
