Rice and Peas(Kidney Beans)

In Bermuda and other islands in the Caribbean, rice and peas or peas and rice is the staple just like sadza is to Zimbabweans. Each island cooks it differently and they all say theirs is the best. I have discovered that just like Zimbabweans find their identity in their staple food so do people of other countries.

Initially I thought I was hearing wrong because even though it is called rice and peas, there usually are no peas but beans. Sometimes you find black eyed peas but rarely. Totally makes sense though, to add beans to your rice. They are nutritious and inexpensive. You can eat this rice as is.

I actually did not like rice and peas until my second trimester of pregnancy, then I just craved it. Initially I would buy it as takeaway and then I learnt how to cook it.  I use canned beans because it saves me time. Making the beans from scratch would impart the great brown colour to the rice as you would not have to rinse the beans.

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Rice and Peas(Kidney Beans)

Cuisine Bermudian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Author Princess Tafadzwa

Ingredients

• 1 teaspoon canola oil
• 1 garlic clove crushed
• 1/4 cup onion minced
• 1 scallion chopped
• 1 sprig fresh thyme
• 1 cup cooked red kidney beans rinsed and drained
• 1 cup rice
• salt and pepper to taste
• 1 cup water
• 1 cup coconut milk

Instructions

1. In saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme. Sauté for a few minutes.
2. Add rice, beans and stir.
3. Add the coconut milk, water, salt and pepper in the pot, stir to combine and bring to a boil.
4. Cover. Reduce heat to low and simmer for 25 minutes. Serve hot.