Nassau Peas And Rice Food

BAHAMIAN PEAS & RICE

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 AND RICE

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.

NASSAU PEAS AND RICE

Steps:

• Place the ham (or bacon) fat in a saute pan and render fat. Remove any undesirable remaining fat solids, leaving rendered fat in the pan.
• Add oil to the pan and add chopped onion. Saute until lightly browned.
• Add thyme and tomato paste to the pan with the onions. Stir and simmer for about 5 minutes.
• Add drained pigeon peas to the tomato mixture, add water and season with salt and pepper. Bring to a boil and add the rice. Lower the heat, cover and simmer for 20 - 30 minutes until the rice is tender.

RICE AND PEAS

Steps:

• Although this Caribbean staple is called Rice and Peas it is, in fact, rice and beans. Traditionally gungo peas - also called gunga peas, Congo peas, no-eye peas or, most familiarly, pigeon peas - are used but don't make it a sticking point. I've often used black-eyed peas, and once or twice cranberry or kidney beans. The truth is, as the song almost has it, any bean will do.
• Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.
• Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.

JAMAICAN RICE AND PEAS

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

BAHAMIAN PEAS & 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.