Jamaican Barefoot Rice & Peas
This dish is a old time Jamaican dish. The story told to me by my mom, was that back in the days when they didn’t have enough meat to share for everyone they would cook whatever small piece of meat they had in with the rice just to add flavor.
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Ingredients
2 lbs. salted pigtail or salted beef
1 cup dry kidney beans
1 cup coconut cream
a few sprigs of thyme
2 stalks of green onion, chopped
1 small onion, chopped
3 cloves garlic, chopped
1 small red bell pepper, chopped
a few pimento seeds
1 whole scotch bonnet pepper
1/2 tsp black pepper
3 cups long grain rice
Directions
- In a saucepan, bring salted pigtail to a boil then drain the water. add fresh water and bring to a boil again to remove the excess salt. you might have to do this three times to get rid of the salt. two is usually enough
- Once most of the salt is removed from the pigtail, add in washed peas and add enough water to cover the meat and peas. let this cook until the peas and meat is tender. This will require you to add more water has the peas and meat cook, so check it occasionally.
- Once the meat and peas is tender, add in coconut cream and all the seasonings and let that simmer for a few minutes. At this point you will taste the liquid to see if it needs additional salt.
- Add in washed rice, stir and let simmer on medium to low heat. once the liquid evaporates, lower the heat and let the rice steam for about 10 to 15 mins.
- Fluff rice with a fork and serve warm. enjoy.