Nutrition Heretic

Americans are often confused by the name of this dish because in the US, it is frequently made with red kidney beans instead of the traditional pigeon peas. Suffice it to say, the proper name of the dish is “Jamaican Rice and Peas,” not “Rice and Beans.” You have been warned.

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Jamaicans laugh uncontrollably at recipes for this and most other Jamaican dishes executed by non-Jamaicans, who mistakenly believe all they need to do is add more pepper. We’re also quite sensitive to the fact that our national pepper — the scotch bonnet — is unlike all other peppers on the planet.

Nowhere is this more apparent than in this dish, where a single, intact scotch bonnet is added to the liquid to impart a fruity aroma along with the suggestion of heat. In this way, the pepper’s essence permeates the rice and anchors the flavor, very similarly to how one might use a vanilla bean in custard. Disregard all recipes that suggest you cut a piece off or, God forbid, use a jalapeño or habanero. Again, you have been warned. Note that in the video, I use 2 because I worried one of the two I had may not have been a true scotch bonnet.

This is one of few dishes I make that could qualify as vegan. Yet unlike most vegan dishes, people appear to find it deeply, uncommonly satisfying.

Here, I’m preparing the dish for about 12 people at Thanksgiving. You can halve the recipe, if you want.

Ingredients:

• 1/2 lb dried red kidney beans or pigeon peas
• 6 C filtered water
• 4 T cream of coconut
• 1 or 2 whole scotch bonnets
• large sprig or two of thyme
• 3 scallions, cut into 2″ lengths
• 1 clove garlic, smashed
• sea salt to taste
• 3 C long grain white rice such as jasmine (basmati, not so good), washed

This is the Way to Make Jamaican Rice and Peas

In a pot, bring kidney beans to a boil in enough water to cover by at least two inches with a pinch of baking soda. Cover, turn off heat, then wait one hour. Alternately, you can soak them overnight in water without boiling.

Drain beans, then return to clean large pot with 6 cups water along with all other ingredients except the rice. Simmer, covered, for about 40 minutes or until beans are easily smashed with the back of a spoon. Try not to overcook so they turn to mush.

Turn up heat to bring the beans to a boil, then add your rice, taking care not to break the scotch bonnet. Give a good stir to separate the grains of rice.

When the water level is just hovering to a skin above the rice, turn down heat, then cover and allow to steam another 10 min or so until the rice is perfectly cooked through.

Remove the pepper and thyme stalks before serving. If you really don’t like someone at the table, you can leave the pepper in and warn the people you like not to touch it. 😀

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Fluff your rice before serving. Jamaican Rice and Peas is the perfect side dish to go with smoked turkey.