Rice and peas (or Peas and Rice) is another of those ubiquitous dishes that is found in pretty much every kitchen all over Barbados. And like Bajan Macaroni Pie, there are probably as many variations to Rice and Peas as there are people on the island.
I would like to point out that all my measurements are guesstimates. And that this amount will probably comfortably serve 2 as a generous side dish. Don’t do what I did and eat the whole batch. Your stomach will hate you later. And I mean seriously hate you. So without further ado, let me add another Rice and Peas variation to the mix.
- 1/3 cup dried black-eye peas, soaked and drained
- 1 small onion, finely chopped
- 1 clove garlic, sliced
- sweet basil from the monster basil plant
- small chunk of turmeric, peeled and cut into small pieces
- rice, approximately 1/2 cup
- salt and pepper
1. I used the quick soak method for my peas: Put them in a pot and cover with water. Bring to a boil and allow to boil for 2-3 minutes. Turn off the heat, cover and let soak for 60-90 minutes.
2. Once your peas have soaked, drain and cover them with fresh water. Add the chopped onion, garlic, turmeric and a few basil leaves
3. Bring everything to a boil, then cover, lower the heat and allow to simmer until the peas are almost done (about 30 minutes or so).
4. Add your rice, season with salt and pepper and bring back up to the boil. Reduce heat, cover and let your rice and peas cook until the water is absorbed (about 20 minutes).
5. Add a knob of butter and let your rice and peas stand for 5 minutes. Fluff with a fork before serving.
There you have it. Another bean recipe. What’s your favourite way to prepare and eat beans?