Salted Pigtail Rice and Peas
Arguably the easiest Jamaican Rice and Peas to make is the Slow Cooker version I shared a while back and while that’s one of my go-to recipes, IMHO when you add salted pigtail to the dish it takes on a new level of ‘comfort’. Served with a healthy side of Jamaican Style Steamed Cabbage and even in the middle of a bitter Canadian winter, you’ll be cozy, warm and well fed.
Photo by Chris De La Rosa
You’ll Need…
1 1/2 cup dried red kidney beans (soaked)
6-8 sprigs thyme
2 scallions (chopped)
4-6 cloves garlic (smashed)
1 medium onion (diced)
1 Scotch Bonnet pepper (see notes below)
8 pimento berries (allspice)
1/2 teaspoon black pepper
2 lbs salted pigtail (pre-cooked)
1/2 cup coconut cream
2 1/2 cups par-boiled brown rice (washed)
water (12-14 cups)
Notes! Soak the washed (dried) red kidney beans in water (covered) so it cooks faster. May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially how I pre-cooked the salted pigtail pieces. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific dietary requirements. I suggest you get your butcher to cut the salted pig tail into 1 – 1 1/2 inch pieces for you as they can be tough to cut through.
In a deep pot, put the pre-soaked red beans and any remaining water from soaking them overnight or at least 4 hours. Followed by the thyme, scallions, garlic, onion, pimento berries (allspice), black pepper and the Scotch Bonnet pepper.
Photo by Chris De La Rosa
With the Scotch Bonnet pepper (a habanero will work also) you have two options. As it cooks you can break it and release the heat or try your best to NOT break it while cooking and remove it near the end.
Photo by Chris De La Rosa
Turn the stove on high, add about 8 cups of water and the coconut cream.
Photo by Chris De La Rosa
Bring to a boil, then reduce to a simmer and cook for 90 minutes or until the beans are tender. Keep in mind that we did pre-cook the salted pigtail (see video). During the cook time you’ll need to add about 4-5 cups of water, keeping in mind that we still need liquid for cooking the rice.
NOTE! if you don’t have coconut cream, you may use 2 cups of coconut milk and leave out 2 cups of the water I mentioned.
Photo by Chris De La Rosa
Wash the rice with cool water and repeat until the water runs clear. Now into the pot and raise the heat to bring it back to a boil.
Photo by Chris De La Rosa
Reduce to a rolling boil / simmer and cook for about 20-25 minutes or until the rice is tender. If you use white rice, it will cook quicker and you’ll need less liquid.
Photo by Chris De La Rosa
No, we didn’t add any salt to the dish as the remaining salt from the salted pigtail should be enough to season the dish. However, taste it at this point and adjust the salt to your liking. This is also when you’d remove the whole Scotch Bonnet pepper if you didn’t want the sort of kick.
Photo by Chris De La Rosa
Turn off the heat and cover the pot. After 8-10 minutes you can go in with a fork and fluff it if you want. Enjoy!
Photo by Chris De La Rosa
Personally I think that this version of rice and peas is better a bit wet or NOT Shelly!
Source:caribbeanpot.com
