Traditional Caribbean Rice and Peas
Back home
1 min read

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.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box