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Bahamian Peas and Rice |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Bahamian Peas and Rice recipe on the web!!BAHAMAS Peas and rice are a staple on every island in the Caribbean. The "peas" in this case are pigeon peas, a greenish-brown, earthy-flavored bean native to Africa. The African origins are evident in some of the bean’s local names. Jamaicans call it "Gunga pea" (Congo pea). In the French West Indies, it’s known as pois d’angole (pea from Angola), a name echoed in the Spanish term gandule. If you live in the American South, you probably know it as "crowder." Whatever you call it, pigeon peas come in ridged pods and are widely available canned and frozen at Hispanic markets and most supermarkets. If you can’t find them, you can certainly substitute black-eyed peas or small red kidney beans. _ tbs vegetable oil _ strip bacon, cut into 1/4-inch slivers _ onion, medium, finely chopped _ green bell pepper, medium, stemmed, seeded and finely chopped _ clove garlic, minced _ basil leaves, fresh, thinly slivered, or 1 teaspoon dried basil _ tsp thyme, fresh or 1/2 teaspoon dried _ 1/2 tsp salt, or more to taste ___ tsp black pepper, freshly ground, or more to taste _ tbs tomato paste ___ tsp sugar _ 1/2 c water, or more as needed _ c white rice, long-grain _ tbs lime juice, fresh _ c peas, pigeon, cooked, black-eyed peas, or kidney beans 1. Heat the oil in a large, heavy pot over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, bell pepper, garlic, basil, thyme, 2 1/2 teaspoons salt, and 1/2 teaspoon black pepper and cook until the onion is golden brown, about 5 minutes. Stir in the tomato paste and sugar and cook about 2 minutes more. 2. Add 5 1/2 cups water and bring to a boil. Stir in the rice and lime juice and return to a boil. Reduce the heat to low and cover the pot tightly. Cook until the rice is tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate; if too dry, add 2 to 3 tablespoons water. Stir in the pigeon peas during the last 3 minutes of cooking. Remove the pot from the heat and let stand for 5 minutes. Just before serving, fluff the peas and rice with fork and correct the seasoning, adding more salt or black pepper as needed. Serves 8 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Quick-Cook Basmati Rice Persian-Style Steamed Rice Persian Rice With a Golden Crust / Chelow Persian Rice With Cranberries Jasmine Rice Balinese Yellow Rice / Nasi Kuning Japanese Steamed Rice Grilled Rice Cakes Bahamian Peas and Rice Crazy Rice / Arroz Loco Grilled Polenta Grilled Grits Rainbow Manioc / Farofa Quick And Smoky Baked Beans Indian "Baked Beans" / Dal Bukhara Brazilian Black Beans With Bacon / Tutu Mineira Grilled Yorkshire Pudding |
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