Coconut Rice and Peas

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic coconut rice and peas is a fragrant, comforting staple that brings a true taste of the Caribbean to your kitchen. By simmering dried kidney beans with fresh thyme and oregano before finishing them in creamy coconut milk, you create a depth of flavour that shop-bought versions simply can’t match. The basmati rice absorbs all the savoury aromatics, resulting in a fluffy, rich side dish that perfectly balances creaminess with earthy spice.

A versatile vegetarian dish, it serves as the ultimate accompaniment to spicy curries, grilled meats or jerk-seasoned vegetables. While it requires a little patience to cook the beans from scratch, the authentic texture and homemade taste are well worth the effort. It is a hearty, nutritious addition to any family meal and can even be prepared an hour in advance for easy entertaining.

Ingredients for Coconut Rice and Peas

240ml dried red kidney beans, soaked overnight, drained
2 matskedar osaltat smör
1 large shallot, finely chopped
1 tablespoon chopped oregano
1 teaspoon chopped thyme
2 vitlöksklyftor, fint rivna
Koshersalt, nymalen peppar
1 (375g) burk osötad kokosmjölk
475ml basmati rice

How to make Coconut Rice and Peas

Place beans in a large saucepan and cover with 1450ml cold water. Bring to a simmer over medium heat, skimming foam from surface as needed, then reduce heat to maintain a bare simmer. Cook, adding water as needed to keep beans covered by at least 1", until beans are completely tender, 1–1 1/2 hours.

Heat butter in a medium skillet over medium. Add shallot, oregano, and thyme and cook, stirring often, until shallot is translucent, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat. Use a slotted spoon to transfer beans to skillet and stir to combine. Season with salt and pepper. Set aside.

Pour out all but 475ml bean cooking liquid from saucepan; add coconut milk and bring to a simmer over medium heat. While liquid is heating up, place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Add rice to saucepan, reduce heat to a bare simmer, and cover. Cook rice 10 minutes, then uncover and stir in reserved bean mixture. Taste and adjust seasoning with more salt if needed. Cover pan and cook until rice is tender, 8–10 minutes. Remove from heat and uncover. Fluff rice with a fork.

Rice and beans can be made 1 hour ahead. Keep covered. Reheat gently before serving.

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