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Bahamian Peas and Rice |
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Serves: 8 BAHAMASPeas 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. 1 tablespoon vegetable oil 4 strips bacon, cut into 1/4-inch slivers 1 onion, medium, finely chopped 1 green bell pepper, medium, stemmed, seeded and finely chopped 3 cloves garlic, minced 6 basil leaves, fresh, thinly slivered, or 1 teaspoon dried basil 1 teaspoon thyme, fresh or 1/2 teaspoon dried 2 1/2 teaspoons salt, or more to taste 1/2 teaspoon black pepper, freshly ground, or more to taste 2 tablespoons tomato paste 1/2 teaspoon sugar 5 1/2 cups water, or more as needed 3 cups white rice, long-grain 1 tablespoon lime juice, fresh 2 cups peas, pigeon, cooked, black-eyed peas, or kidney beans Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
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 Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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