Barefoot Rice and Peas

Ingredients

• 1 cup Red Peas (Dried) (Rinse before cooking)
• 3.5 cups Water (Extra for reduction while cooking peas)
• 3 tablespoons Green Seasoning (Jamaican herb blend; store‑bought or homemade)
• 8 oz Salted Beef (Cut into bite‑sized pieces; rinse until water runs clear)
• 8 oz Salted Pigtail (Cut into bite‑sized pieces; rinse thoroughly)
• 4 whole Scotch Bonnet Peppers (Handle with gloves; 2 for broth, 2 whole for final aromatics)
• 3 cloves Garlic (Peeled and minced)
• 1 tablespoon Dried Pimento (Allspice) (Whole or ground)
• 1 tablespoon Vegetable Oil (For sautéing meat and seasoning)
• 1 cup Coconut Milk (Full‑fat, fresh or canned)
• 1 tablespoon Homemade Browning (Optional, for color and subtle smoky note)
• 1 pinch Salt (Adjust to taste; meat is already salty)
• 2 Scallion (Green Onion) (Smashed, used as finishing aromatics)
• 2 Bay Leaves (Whole, added for aroma)
• 3 sprigs Fresh Thyme (Whole sprigs, added at end)
• 1.5 cups Basmati Rice (Long grain, washed until water runs clear)

Instructions

1. Prepare Red Peas

   Rinse 1 cup dried red peas under cold water, then place them in a large pot with 3½ cups water and 2 Tbsp green seasoning.

   Time: PT5M

2. Cook Peas

   Bring to a boil over medium heat, then reduce to a gentle simmer and cook for about 45 minutes, or until the peas are soft.

   Time: PT45M

   Temperature: Medium heat

3. Prep Salted Meat

   Cut the 8 oz salted beef and 8 oz salted pigtail into bite‑size pieces. Rinse each piece under cold water 4‑5 times until the water runs clear.

   Time: PT10M

4. Boil Salted Meat

   Place the rinsed meat in a second pot, cover with fresh water, add 2 whole scotch bonnet peppers, 3 minced garlic cloves, and 1 Tbsp dried pimento. Bring to a boil, then simmer until the meat is tender, about 45 minutes.

   Time: PT45M

   Temperature: Medium heat

5. Sauté Meat with Green Seasoning

   Drain the meat, discard the boiling water, and return the meat to the pot. Add a splash of oil and 1 Tbsp green seasoning, sauté for 5 minutes until fragrant.

   Time: PT5M

   Temperature: Medium‑high heat

6. Finish Peas with Coconut Milk

   When the peas are soft, drain them, reserving about 1½ cups of cooking liquid. Add 1 cup fresh coconut milk to the liquid, return to the pot, and bring to a gentle boil for 10‑15 minutes.

   Time: PT12M

   Temperature: Medium heat

7. Add Browning and Season

   Stir in 1 Tbsp homemade browning and a pinch of salt. Taste and adjust seasoning if needed.

   Time: PT1M

8. Add Final Aromatics

   Add the smashed scallions, 2 whole scotch bonnet peppers (unburst), 2 bay leaves, and a few sprigs of fresh thyme to the pot.

   Time: PT2M

9. Prepare Rice

   Rinse 1½ cups basmati rice under cold water until the water runs clear. Add the rice to the pot with the peas, coconut milk, and aromatics. The total liquid should be about 2½ cups (use the reserved pea liquid to reach this amount).

   Time: PT5M

10. Steam the Rice

    Cover the pot tightly and reduce heat to very low. Let the rice steam for 20‑30 minutes without lifting the lid.

    Time: PT25M

    Temperature: Low heat

11. Finish and Serve

    Remove the whole aromatics (bay leaves, thyme sprigs, scotch bonnets). Fluff the rice with a fork, then serve hot. Optional: accompany with fried plantains.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red Peas (Dried): Kidney beans, Pigeon peas
• Instead of Green Seasoning: Blend of cilantro, parsley, scallion, thyme, garlic
• Instead of Salted Beef: Fresh beef (brined), Corned beef
• Instead of Salted Pigtail: Pork shoulder (salted), Smoked pork
• Instead of Scotch Bonnet Peppers: Habanero peppers
• Instead of Vegetable Oil: Canola oil, Coconut oil
• Instead of Coconut Milk: Coconut cream diluted with water
• Instead of Homemade Browning: Food coloring, Molasses (small amount)
• Instead of Scallion (Green Onion): Leek
• Instead of Fresh Thyme: Dried thyme (½ tsp)
• Instead of Basmati Rice: Long grain white rice

Equipment Needed

• Large Pot (3‑quart)
• Second Pot (for meat broth)
• Cutting Board
• Chef's Knife
• Colander or Strainer
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Ladle (optional)
• Gloves (for handling hot peppers) (optional)

Critical Steps — Do Not Skip

• Rinsing the salted meat thoroughly to remove excess surface salt.
• Boiling the meat with aromatics to both desalt and flavor it.
• Sautéing the meat with green seasoning before adding to the rice for depth of flavor.
• Adding coconut milk and browning for authentic richness and color.
• Steaming the rice on low heat without lifting the lid.

Chef Tips from the Video

• Basmati rice gives a fluffier texture than traditional Jamaican rice, but any long‑grain rice works.
• Keep the scotch bonnet peppers whole for subtle heat; pierce them only if you want a spicier dish.
• Scrape any browned bits (fond) from the sauté step into the pot – they add depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; reheat gently.

Room temperature: Not recommended; dish contains perishable meat and coconut milk.

Make-Ahead Tips

• Cook the peas and meat a day ahead; store them separately and combine with rice when ready.
• Green seasoning can be prepared in bulk and frozen in ice‑cube trays.
• Browning can be made ahead and kept in a small jar.