You are here:

Rice and peas

John Torode from New British Kitchen
Eddie Campbell and John Torode stir up the perfect accompaniment to jerk chicken, curry goat or whatever Caribbean dish takes your fancy

Rice and peas

Method

1. Soak the gungo beans or kidney beans overnight in cold water and drain them the next day.

2. Simmer the beans in a saucepan of boiling salted water until they are tender, but not falling apart - about 45-60 minutes. Make sure the beans are covered by water throughout cooking; you may need to top the water up if necessary.

3. Drain the beans and transfer them back to the pan; stir in the coconut, thyme, garlic and spring onions. Add the cooked rice to the peas, and salt and pepper, to taste and stir over a medium heat for a minute or so to ensure the rice and beans are heated through. Remove the thyme and serve.

Comments add a comment

SparkyCharlie | Posted 28-May-08

Is it right that the onions and garlic will be raw?

Serves: 4-6

Prep: 15 min, plus overnight soaking
Cook: 1 hr

Ingredients
225g red peas, (gungo beans or kidney beans)
50g coconut cream, grated or finely chopped
3-4 sprigs Thyme, to taste
2 garlic cloves, chopped
2 Spring onions, chopped
900g cooked rice, (cooked weight)