Traditional Caribbean Rice and Peas
Traditional Caribbean Rice and Peas

Ingredients

Method

  • 250g soaked black eyed beans
  • 1 litre salted water
  • Sprig of fresh thyme
  • Salt
  • 500g long grain rice
  • 250g dessicated coconut
  • Pour the beans into a saucepan of salted water, add the thyme, and boil for 45 minutes, or until the beans are soft. Allow the salted water to cool a bit, then pour over the coconut in a bowl to make coconut water. Pour the coconut water into a blender, then strain to remove the coconut. Save the water.
  • Add the rice and coconut water to the beans in the saucepan, stick the lid on, and gently cook for about 40 minutes. Serve hot as a side dish to your favourite jerk or fish dishes.
2 hrs
10 serving
This recipe pairs perfectly with the Out of Step ’Summerhill’ sauvignon blanc 2017 from Yarra Valley, Australia.

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