Best 4 Bahamian Peas And Rice Recipes

Bahamian peas and rice is a flavorful and traditional dish that is popular in many Caribbean countries. It is a dish that is often enjoyed as a main course, but can also be served as a side dish. This hearty dish is made with ingredients that are readily available, such as pigeon peas, rice, vegetables, and spices. With a variety of cooking methods to choose from, it can be prepared in a single pot or cooked separately for a more authentic flavor. Let's explore some of the best recipes for Bahamian peas and rice, and delve into the culture and history of this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

BAHAMIAN PEAS AND RICE

Bahamian Peas and Rice image

Provided by Sunny Anderson

Categories side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
6 strips bacon, chopped
1 cup chopped Vidalia or sweet onion
1 green bell pepper, seeded and chopped
1 celery stalk, finely chopped
5 or 6 sprigs fresh thyme, leaves stripped
Kosher salt and freshly ground black pepper
2 garlic cloves, grated on a rasp or finely minced
2 cups rice, rinsed in a sieve until the water runs clear
One 15-ounce can black-eyed peas, drained and rinsed
4 Roma tomatoes, chopped
One 8-ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 habanero pepper, pierced with the tip of a knife

Steps:

In a large saucepan or Dutch oven over medium-high heat, combine the oil, bacon, onion, bell pepper, celery, thyme leaves, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the bacon is crisped and the onion is tender and fragrant, about 10 minutes.
Add the garlic and rice and toast the rice until it has a nutty, popcorn-like scent, about 10 minutes more.
Stir in the peas, tomatoes, tomato sauce, Worcestershire, habanero pepper, and 3 cups water. Bring the pot to a boil, and then reduce to a low simmer and cover. Cook until the rice absorbs the liquid, 35 to 40 minutes. Try to avoid lifting the lid until the 30-minute mark, as the steam helps cook the rice.
Serve warm.

BAHAMIAN STYLE PEAS AND RICE

Bahamian Style Peas and Rice image

Peas and rice, often served under a tropical sun. You may have had it last while sitting on soft white sand, and looking at a clear blue sea. Goes excellently with other traditional Caribbean fare, such as chicken curry or souse.

Provided by DANIELLE2877

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup butter
2 ounces sliced bacon, diced
1 large onion, diced
1 stalk celery, diced
1 large tomato, diced
½ (6 ounce) can tomato paste
1 tablespoon ketchup
salt and pepper to taste
1 (15 ounce) can pigeon peas, with liquid
1 ⅔ cups water
1 ½ cups uncooked long-grain white rice
1 sprig fresh thyme, chopped

Steps:

Melt butter in a large, heavy saucepan over medium high heat. Place bacon in the saucepan, and cook until evenly brown. Stir in onion and celery, and cook until tender. Mix in tomato, tomato paste, and ketchup. Season with salt and pepper. Reduce heat to low, and continue cooking about 15 minutes.
Stir pigeon peas and their liquid, water, rice, and thyme into the saucepan. Bring to a boil, cover, and reduce heat. Cook 40 minutes on low, or until all liquid is absorbed. Fluff rice with a fork.

Nutrition Facts : Calories 547.9 calories, Carbohydrate 80.7 g, Cholesterol 40.2 mg, Fat 19.2 g, Fiber 6.6 g, Protein 13.6 g, SaturatedFat 9.8 g, Sodium 746.3 mg, Sugar 6.5 g

AUTHENTIC BAHAMIAN PEAS AND RICE

Authentic Bahamian Peas and Rice image

This is an authentic version of Bahamian peas and rice, I am a native of the Bahamas and this is how it was taught to me, hope you enjoy it. Serve with any prepared meat.

Provided by REQUEL

Categories Side Dish Rice Side Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
½ green bell pepper, chopped
8 ounces cubed cooked ham
1 tablespoon tomato paste
1 tomato, chopped
2 slices bacon - cooked and crumbled
8 ounces corned beef, chopped
1 (15 ounce) can pigeon peas, drained
2 sprigs fresh thyme
salt and pepper to taste
1 (10 ounce) can coconut milk
6 cups water
1 teaspoon browning sauce
3 cups uncooked brown rice

Steps:

Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer.
Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.

Nutrition Facts : Calories 530.8 calories, Carbohydrate 65.1 g, Cholesterol 40.1 mg, Fat 20.5 g, Fiber 5.2 g, Protein 21.8 g, SaturatedFat 10.6 g, Sodium 828.8 mg, Sugar 1.9 g

BAHAMIAN PEAS AND RICE

Bahamian Peas and Rice image

Various versions of this dish are made throughout the Caribbean. You could easily make this a vegetarian dish by omitting the bacon. 1 teaspoon dried basil and 1/2 teaspoon dried thyme may be substituted for the fresh herbs. From the Barbecue Bible.

Provided by Chocolatl

Categories Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
4 slices bacon, cut into 1/4 inch slivers
1 medium onion, finely chopped
1 medium green bell pepper, stemmed, seeded and finely chopped
3 garlic cloves, minced
6 leaves fresh basil leaves
1 teaspoon fresh thyme
2 1/2 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper (to taste)
2 tablespoons tomato paste
1/2 teaspoon sugar
5 1/2 cups water (or more)
3 cups long-grain white rice
1 tablespoon fresh lime juice
2 cups black-eyed peas or 2 cups kidney beans

Steps:

Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
Pour off all but 2 tablespoons fat.
Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
Stir in tomato paste and sugar and cook for 2 minutes more.
Add water and bring to a boil.
Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
Stir in peas. Cook until rice is tender, about 3 minutes more.
Remove pot from heat and let stand for 5 minutes.
Fluff with fork and correct seasoning if needed.

Tips:

Using fresh ingredients will greatly enhance the flavor of your peas and rice. If possible, use fresh thyme, parsley, and onions.
Don't be afraid to experiment with different types of beans. Black-eyed peas are traditional, but you can also use kidney beans, pinto beans, or even lentils.
If you don't have time to soak your beans overnight, you can quick-soak them by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for an hour.
Be sure to rinse your beans thoroughly before cooking them. This will help to remove any dirt or debris.
Season your peas and rice to taste. Add salt, pepper, and any other spices that you like.
Serve your peas and rice with your favorite sides. Some popular options include fried plantains, coleslaw, and macaroni and cheese.

Conclusion:

Peas and rice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover rice. With so many different variations to choose from, there's sure to be a peas and rice recipe that you'll love.

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