Not peas actually, but beans. Here’s a quick nearly authentic version to go with any Jamaican dish. Serves four as a side.
- Half a large onion, chopped
- Dash of vegetable oil
Saute the onion in the oil until transparent. Add
- 1 green chilli, deseeded and sliced
Saute a few minutes more. Add
- 225 gm long grain white rice
Stir until coated in oil. Add
- 1 tomato, chopped
- 900 ml vegetable stock
- Pinch of dried thyme or a teaspoon thyme leaves
Cover and simmer for ten minutes. Add
- 1 tin of either red kidney beans, black beans or black-eyed beans
- Optional: 50g coconut cream
Heat for another five minutes. If the water hasn’t been absorbed, remove the lid and heat until it dries out. Add
- Chopped coriander leaves or parsley
- Adjust the seasoning with salt and pepper
Serve as a side dish for four people. You can make this a main course by stir frying 200g pork mince with the onion at the beginning, which would serve 2-3.