Caribbean rice and peas

1

Ingredients

  • 400g tin black-eyed peas or kidney beans, drained and rinsed
  • Salt
  • 2 tbsps extra-virgin olive oil
  • 170g smoked back bacon, trimmed and diced
  • 1 large bunch spring onions, sliced, white and green parts separated
  • 2 sticks of celery, diced
  • 6 cloves of garlic, finely sliced
  • 1 jalapeno, finely chopped
  • 2 tsp jerk seasoning
  • 2 tsp chopped fresh thyme
  • 2 tbsp tomato puree
  • 200g long-grain brown rice (such as brown basmati rice)
  • 2 bay leaves
  • 500g Collard greens or green cabbage, stems removed and chopped

Use imperial measurements

Method

How to make Caribbean rice and peas

1) Combine the black-eyed peas, 750ml water and a pinch of salt in a small pot. Cover and bring to a boil.

2) Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the bacon and cook until golden, about 2 minutes. Add the spring onion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes.

3) Add the thyme and tomato puree and cook, stirring occasionally, until the tomato puree turns brick red, about 2 more minutes.

4) Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.

5) Add the collard greens or green cabbage; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.

6) Just before serving, add the spring onion greens and fluff with a fork.

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