Name: Jamaican Peas and Rice
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Caribbean
Ingredients: 1 cup dried red kidney beans (5.3 ounces; 150g); 3 medium cloves garlic; 1 tablespoon (9g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; 1 1/2 cups (355ml) coconut milk (from one 13.5-ounce/400ml) can); 1 ounce (28g) peeled fresh ginger (about one 1-inch knob), smashed (optional); 4 scallions, root ends trimmed; 5 sprigs fresh thyme; 1 whole Scotch bonnet pepper; 6 pimento (allspice) seeds; Freshly ground black pepper; 3 cups long-grain rice (1 pound 3 1/2 ounces; 550g), such as Carolina Gold

Jamaican Peas and Rice

A subtle, slightly sweet coconut aroma—along with Scotch bonnet, thyme, scallion, ginger, and garlic—encompasses every bite of this classic Jamaican dish.

1 hr 55 min total 10 min prep 1 hr 45 min cook 8 247 cal

Instructions

Tap a step to mark it done

1 In a large bowl, cover peas with cold water by at least 2 inches and let stand at least 8 and up to 12 hours.
2 Drain beans and transfer to a large pot along with garlic and the salt. Cover with 5 cups (1.2L) cold water and bring to a boil over high heat. Cook until beans are just tender, about 45 minutes.
3 Add coconut milk, ginger (if using), scallions, thyme, Scotch bonnet pepper, and allspice seeds. Season with pepper. Return to a boil, then lower heat to a simmer and cook for 20 minutes.
4 Add rice and stir once to distribute. Cover, lower heat to low, and cook until all water is absorbed and rice is fully cooked, 20 minutes or following the cooking time on rice package directions. Without lifting the lid, let rice continue to steam, covered, for 15 minutes.
5 Fluff rice and discard Scotch bonnet pepper, thyme sprigs, and scallions, if you can find them (it's also okay to leave some of these in the pot, we often do, allowing diners to pluck them out at the table). Serve directly from the pot or transfer to a serving dish; note that it's okay if the rice crisps on the bottom of the pot, in Jamaica this crispy bottom is called bun bun, and it is often desired.