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Recipe Of The Week
Directions: Pre-Prep - Soak the dried peas overnight (or use canned), then boil the peas/beans with the 1/4 med onion, until peas are tender/firm - DO NOT OVERCOOK. Skip the pre-boil for the canned peas.
Preparation - Heat your pot on med flame, add cooking oil and sauté onions and celery until the onions are wilted (sometimes we "fry-down" until the onions are slightly caramelized - but not burnt!). Add the garlic if desired but do not let it burn! Add the diced tomatoes or the can of diced tomatoes, let cook until the water from the tomatoes are almost reduced.
Add the tomato paste and cook until the tomato paste looks "melted". Then add the seasonings (salt, pepper and thyme). Add the peas that were pre-boiled or the canned peas, stir until tomato paste is coated onto peas.
Add the rice and evenly coat. Let "fry" careful not to allow sticking. After a 2-3 minutes "fry-down" add the water or broth to cover rice at least 1/8 to 1/4 inch (it is better to underestimate to ensure rice isn't "friendly" -sticky/mushy, you can always add more water as it cooks). Generously stir the pot, making sure the contents are thoroughly mixed together. Taste the water for seasonings and add more salt or pepper (or if you like thyme-more thyme). Cook until rice is done and fluff rice with fork. Add a few tablespoons of water at a time if rice is sticking remembering to adjust seasonings.) Enjoy alone or with meat, "seafood" substitutions.
NOTE: The less oil you use the better but I have no nutritional info for this recipe. This looks like a lot of work, but this is a national dish that is cooked almost every night in every home and is on restaurant menus, traditionally served with chicken, beef, pork, fish, etc. It usually starts of with frying salt pork or bacon along with the oil. As you cook this it will become easier and quicker for you.
*Browning is a thick dark caramelized paste used to darken gravies or baked goods. Some other Caribbean islands burn sugar in the pot before adding the other ingredients. Be careful not to use too much Browning or your rice will look blackened. The color should resemble a slightly darker shade of uncooked brown rice. Preparation time: Prep: 30-40 minutes
Bahamian Peas 'n Rice
- long grain or parboiled rice
- 1 medium onion, diced PLUS 1/4 medium onion
- 1 stalk celery plus leaves, diced (not too big)
- 2-3 tablespoons vegetable oil (or less)
- 1/2 - 1 cup dried peas (pigeon, black eye)
- 1 ripe tomato, diced or 1 med can diced tomatoes (low sodium)
- 1/2 tsp salt,
- 2 strips bacon - fry and crumble
- 1 chopped bell pepper,
- 1/2 tsp. thyme (fresh thyme preferred)
- 1 cup water or vegetable broth (low sodium) - enough to cover rice
- 1/2 teaspoon Browning* (or about 3/4 drops) – Be Careful!
- 1 clove garlic, mashed (optional, it is not traditional)
- 2 tablespoons tomato paste (or ketchup - if desired)
