Best Nassau Peas And Rice Recipes

BAHAMIAN PEAS & RICE

Bahamian Peas & Rice image

I do not like beans in any way, shape or form. That said, my fiancee found it very amusing when I ate this dish every day for lunch during our vacation in the Bahamas. It wasn't until we returned that he let me know these 'peas' were actually beans!!

Provided by skat5762

Categories Lunch/Snacks

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup pigeon peas
2 cloves garlic
5 sprigs fresh thyme
2 cups rice
1 red pepper, diced
2 scallions, chopped
1/2 cup cut bacon
1 tablespoon tomato paste
salt and pepper

Steps:

Boil peas in medium saucepan with 5-6 cups of water.
Cook for 45 minutes or until tender and set aside.
Fry bacon in a medium pot with the scallions, garlic, and red pepper.
Saute for 3- 5 minutes and add salt, pepper, thyme, and tomato paste.
Add peas and 4 cups of the water that was used to boil them in.
Bring to a boil and add rice.
Reduce heat, cover tightly, until most all of the water has evaporated.

BAHAMIAN PEAS & RICE

Bahamian Peas & Rice image

Ham, rice and veggies all in one bowl-so good on its own, but I often serve it up with deli potato salad or mac and cheese. -Pamela Vitti Knowles, Hendersonville, North Carolina

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 14 servings.

Number Of Ingredients 13

Ingredients

3 bacon strips, chopped
1 medium onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
1 can (15 ounces) pigeon peas, drained
1 cup cubed fully cooked ham
1/4 cup tomato paste
3 fresh thyme sprigs
1 teaspoon salt
1/2 teaspoon pepper
5-1/2 cups water
1 can (13.66 ounces) coconut milk
3 cups uncooked brown rice

Steps:

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , Add the onion, celery and green pepper to drippings; cook and stir over medium-high heat for 5-7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper., Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove thyme sprigs.

Nutrition Facts : Calories 304 calories, Fat 11g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 529mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

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.