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Classic Caribbean Rice and Black Eyed Peas Recipe

Rice and peas or beans is a classic food combination in the Caribbean and parts of Africa. It is a very smart combination, as rice and pulses combine as a whole protein. Different beans or peas are used depending of what is locally available. Try this recipe with black eyed peas (also called blackeye beans), which do not need pre soaking. Is using different beans, do pre-soak for at least 4 hours or even better, overnight.

Customer Rating:
5.0 (1 votes)

Posted by: michael




1 - 2 hrs

Skill Level




Courses etc.

Main Courses
Recipes for kids
Side dishes

You will need

2 tbsp coconut oil More products
1 large onion, finely chopped More products
a few bay leaves More products
1 cup or 200g blackeye beans (black eyed peas) More products
3 cups water
1 400ml can coconut milk More products
1 hot chilli pepper, Scotch Bonnet if you can find it More products
1 cup or 200g white basmati rice OR More products
1 cup or 200g white jasmine rice More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Heat the coconut oil over medium heat. Add the onion and stir fry for about 5 minutes, until translucent. Add the bay leaves, if using.
  • Add the blackeye beans and 2 cups water.  Bring to a boil, reduce heat and cover.  Simmer for 30 to 45 minutes, until the beans are just tender.
  • Now add the coconut milk, pepper, and 1 cup water. Mix well and season with sea salt to taste.
  • Bring to a boil, add the rice, reduce heat, cover and cook for 30 to 45 minutes, until the rice is tender and the liquid has been absorbed.
  • Check from time to time while the rice is cooking, adding more water if needed, or take off the lid to allow the liquid to evaporate.
  • Any leftovers will keep in the fridge for up to a week.

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