Bajan Peas n’ Rice

Serves 4

Peas n’ Rice really is “beans” and rice. This savory side will go with almost anything – chicken, pork, fish, vegetables – especially grilled or roasted. In Barbados Peas n’ Rice is often served with fried fish.

Ingredients:

2 Tbsp vegetable oil
1 onion, diced
1 Anaheim pepper, minced
1 habanero pepper, minced (optional)
3 cups water + extra as needed
1/2 cup dried black eyed peas, soaked overnight
1 1/2 cups rice
1 tsp salt
1/2 tsp pepper
2 Tbsp fresh parsley

Method:

1. In a large pot, add oil and fry onion, Anaheim pepper, and habanero pepper (if using) until golden, about 15 minutes. Add the black eyed peas, stir and sauté for about 5 minutes.

2. Add 3 cups of water, and simmer covered until the peas are almost done (just slightly hard still). This might take 45 minutes or so. Just taste a bean every once in a while.

3. Add salt, pepper, and rice. Stir and bring to a simmer. Cook, covered, for about 3o minutes or until rice is done, stirring occasionally.

4. Add water as needed. The end result should be moister than regular rice, but not  soupy (mine is probably drier than it should be). Uncover and let steam dissapate for about 5 minutes. Fluff, stirring in parsley.

NOTE: I completely forgot to put the parsley in, and for that I apologize. I do think it would have been a nice touch if I’d remembered.

Bajan Peas n’ Rice
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Peas n’ Rice really is “beans” and rice. This savory side will go with almost anything – chicken, pork, fish, vegetables – especially grilled or roasted. In Barbados Peas n’ Rice is often served with fried fish.
Servings
4 people
Servings
4 people
Bajan Peas n’ Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Peas n’ Rice really is “beans” and rice. This savory side will go with almost anything – chicken, pork, fish, vegetables – especially grilled or roasted. In Barbados Peas n’ Rice is often served with fried fish.
Servings
4 people
Servings
4 people
Ingredients
  • 2 Tbsp vegetable oil
  • 1 onion , diced
  • 1 Anaheim pepper , minced
  • 1 habanero pepper , minced (optional, for heat)
  • 3 cups water , plus extra as needed
  • 1/2 cup dried black eyed peas , soaked overnight
  • 1 1/2 cups white rice
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp parsley (freshly chopped)
Servings: people
Units:
Instructions
  1. In a large pot, add oil and fry onion, Anaheim pepper, and habanero pepper (if using) until golden, about 15 minutes. Add the black eyed peas, stir and sauté for about 5 minutes.
  2. Add 3 cups of water, and simmer covered until the peas are almost done (just slightly hard still). This might take 45 minutes or so. Just taste a bean every once in a while.
  3. Add salt, pepper, and rice. Stir and bring to a simmer. Cook, covered, for about 3o minutes or until rice is done, stirring occasionally.
  4. Add water as needed. The end result should be moister than regular rice, but not soupy (mine is probably drier than it should be). Uncover and let steam dissapate for about 5 minutes. Fluff, stirring in parsley.

9 Comments

  1. mom says

    mmmmmm…my kind of food….basic. Green peas are good too. HOW could you forget the parsely?..aaarrrggghhh…that’s like forgetting the salt.of the earth. <3 😉

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  4. Susan Cascio says

    Bajan rice & peas is not made with black eyed peas – they use pigeon peas (they call them “green peas”, but they are neither green nor peas). I found this in an international grocery store.

    • JACQUELINE GAY says

      I’m glad someone said it. I grew up there and rice and peas was always pigeon peas.

      • Leelo says

        swear I was like wtf? This is not Bajan peas and rice. You called it…pigeon peas and rice all the way.

  5. Kim says

    I tried this with the fish cakes and spiked coconut water. It was really good. This would be a great side with any fried fish – much better than usual fries.

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