Rice and Peas

A traditional Caribbean side dish made by simmering black-eyed beans with coconut milk, thyme, and long-grain rice.

Vegetarian Vegan Side Dish Dairy Free Gluten Free Caribbean

Estimated Nutrition

Calories

418.5

kcal / serving

4185.2 kcal total

Carbs

59.7g

per serving

596.5 g total

Fat

16.5g

per serving

165.2 g total

Protein

7.8g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

250

Coconut

desiccated

GrainsCereals

500

Rice

American long-grain or easy-cook

LegumesPulses

250

Black Eye Beans

soaked

Liquids

Water

boiled

NutsSeeds

sprig

Thyme

Salt

to taste

Method

Boil the soaked beans and thyme in salted water for 45 minutes until soft.

Cover and simmer on very low heat for 40 minutes until the rice is cooked.

Add the rice and extracted coconut water to the saucepan with the cooked beans.

Blend the coconut and water in a food processor and strain to extract coconut water.

Pour slightly cooled boiled water over the desiccated coconut in a bowl.