BAHAMIAN PEAS AND RICE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
PIGEON PEAS AND RICE
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.
- Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.
PIGEON PEAS AND RICE
Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "This Caribbean mainstay is found on all the islands in a variety of forms. Sometimes it is cooked with pork; other times it is prepared with water, onions, and salt. The peas can also be cooked with coconut milk, and garlic, tomatoes, and green onions can be added. Curry power is another option. And the hot habanero (Scotch Bonnet) chile is optional. Pigeon peas are native to Africa and resemble black-eyed peas. They are pale yellow and have a small "eye". In the West Indies, pigeon peas also go by goongoo, Congo, and gungo peas. The peas' earthy flavor is wonderful; when these legumes are combined with rice the resulting texture is a mouthful to behold. In Cuba red beans and rice are called congri. A dish of black beans and rice on the island is called Moros y Christianos, for Moors and Christians. Cook time doesn't include soaking the peas overnight. When I tried this, I added 2 tablespoons of liquid smoke along with smoked bacon in place of ham hocks (couldn't find) and our guests and we loved it! Nice backdrop to any dish that suggests a rice accompaniment.
Provided by mersaydees
Categories Low Cholesterol
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place pigeon peas in bowl and cover with several inches extra water; soak overnight. Drain.
- In a large, heavy saucepan, combine drained pigeon peas with water (or water and coconut milk). Bring to the boil and add the ham hocks, onion, 1 clove of the garlic, and the chile. Reduce heat to medium-high and simmer, uncovered, until the peas are tender, about 45 minutes.
- Stir in the rice; reduce heat to medium, cover, and cook until the rice is tender, another 20-30 minutes. About 5 minutes before the rice is tender, add the last garlic clove to the pot by squeezing it through a garlic press.
- Adjust seasonings with salt and pepper and red-hot sauce, if using, and serve.
BAHAMIAN PEAS & RICE
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
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 & RICE
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
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.
NASSAU PEAS AND RICE
Make and share this Nassau Peas and Rice recipe from Food.com.
Provided by PanNan
Categories Caribbean
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 764.9, Fat 9.2, SaturatedFat 1.4, Sodium 527.6, Carbohydrate 138.6, Fiber 21.6, Sugar 2.2, Protein 33.8
BAHAMIAN PEAS AND RICE
Various versions of this dish are made throughout the Caribbean. You could easily make this a vegetarian dish by omitting the bacon. 1 teaspoon dried basil and 1/2 teaspoon dried thyme may be substituted for the fresh herbs. From the Barbecue Bible.
Provided by Chocolatl
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large, heavy pot over medium heat. Add bacon and cook until lightly browned, about 4 minutes.
- Pour off all but 2 tablespoons fat.
- Add onion, bell pepper, garlic, basil, thyme, salt and pepper, and cook until the onion is golden brown, about 5 minutes.
- Stir in tomato paste and sugar and cook for 2 minutes more.
- Add water and bring to a boil.
- Stir in rice and lime juice and return to a boil. Reduce heat to low, cover pot, and cook 15 minutes.
- If the rice is too dry, add 2-3 tablespoons water. If too wet, leave cover ajar for remaining cooking time.
- Stir in peas. Cook until rice is tender, about 3 minutes more.
- Remove pot from heat and let stand for 5 minutes.
- Fluff with fork and correct seasoning if needed.
PEAS N RICE (BAHAMAS)
This recipe was found on the internet site, recipeisland.com. It calls for pigeon peas, but it's possible (with some change in flavor) to use as a substitute either kidney beans or black-eyed peas.
Provided by Sydney Mike
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, over medium heat, fry bacon until crisp, about 5 minutes, then remove bacon to cool it before crumbling it.
- In the same skillet & in the bacon fat, cook the chopped onion until slightly transluscent, about 3-5 minutes.
- In a sauce pan over medium-high heat, combine all ingredients EXCEPT the rice, & bring to a boil.
- Add rice, then turn down the heat & simmer until cooked, about 30 minutes.
Nutrition Facts : Calories 427.4, Fat 6.3, SaturatedFat 2, Cholesterol 7.7, Sodium 400.1, Carbohydrate 76.6, Fiber 9.8, Sugar 2.7, Protein 16.5
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