Rice and peas

Eddie Campbell and John Torode stir up the perfect accompaniment to jerk chicken, curry goat or whatever Caribbean dish takes your fancy
By John Torode
Rice and peas
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes plus overnight soaking
  • Effort: easy


  • 225 g red peas, (gungo beans or kidney beans)
  • 50 g coconut cream, grated or finely chopped
  • 3-4 sprigs thyme, to taste
  • 2 cloves garlic, chopped
  • 2 spring onions, chopped
  • 900 g cooked rice, (cooked weight)


1. Soak the gungo beans or kidney beans overnight in cold water and drain them the next day.

2. Simmer the beans in a saucepan of boiling salted water until they are tender, but not falling apart - about 45-60 minutes. Make sure the beans are covered by water throughout cooking; you may need to top the water up if necessary.

3. Drain the beans and transfer them back to the pan; stir in the coconut, thyme, garlic and spring onions. Add the cooked rice to the peas, and salt and pepper, to taste and stir over a medium heat for a minute or so to ensure the rice and beans are heated through. Remove the thyme and serve.

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