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Purple hull peas, pigeon peas, and cowpeas are all crowder peas. They are unique in that their shells are not edible. However, this peas-and-rice dish is very edible and full of bold flavors.

Jamaican Purple Hull Peas and Rice is a traditional dish that showcases the vibrant flavors and culinary heritage of Jamaica. This hearty and aromatic dish combines tender purple hull peas, fragrant rice, and a medley of spices and seasonings, resulting in a flavorful and satisfying meal.

The purple hull peas, also known as pigeon peas, bring a unique taste and texture to the dish. They are simmered with coconut milk, aromatic herbs like thyme, and a blend of spices including allspice and habanero powder, which add a delightful kick of heat. The rice absorbs all the flavors as it cooks, creating a fragrant and savory base for the peas.

This dish is not only delicious but also nutritious, as it is packed with plant-based protein, fiber, and essential vitamins and minerals. It can be enjoyed as a main course or as a side dish alongside other Jamaican favorites like jerk chicken or fried plantains.

Whether you’re exploring Jamaican cuisine or simply looking for a flavorful and wholesome meal, Jamaican Purple Hull Peas and Rice is sure to transport your taste buds to the sunny shores of the Caribbean.

YIELD: 6 servings

TOTAL PREP TIME: 15 minutes

TOTAL COOKING TIME: 20 to 45 minutes

INGREDIENTS

• 1 to 2 tablespoons (15 to 28 ml) olive oil (*use water or broth)
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 1/2 cups (308 g) purple hull peas or pigeon peas, fresh or frozen
• 1 1/2 cups (355 ml) water
• 1 can (14 ounces, or 400 ml) light coconut milk
• 3 (2 inch, or 5 cm) sprigs fresh thyme or 1 teaspoon dried
• 1/4 teaspoon allspice
• 1/4 teaspoon habanero powder
• 1 cube veggie bouillon
• 1/4 teaspoon lime zest
• 1 1/2 cups (278 g) long-grain red, brown, or white rice
• Salt and pepper, to taste

INSTRUCTIONS

1. Heat the olive oil over medium heat in a soup pot.
2. Add the minced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, and sauté for an additional 2 or 3 minutes.
4. Add the purple hull peas or pigeon peas, water, light coconut milk, fresh thyme or dried thyme, allspice, habanero powder, veggie bouillon cube, and lime zest to the pot.
5. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
6. Cook for 20 to 45 minutes, depending on the type of rice used. White or red rice will take closer to 20 minutes, while brown rice may take up to 45 minutes. Cook until the rice is tender and fully cooked.
7. Taste the dish and season with salt and pepper according to your preference.
8. Serve the flavorful rice and peas dish hot, garnished with fresh thyme sprigs if desired.

Enjoy this aromatic and savory rice and peas dish as a main course or side dish, and savor the rich flavors and textures created by the combination of ingredients.

PER 1 1/2-CUP (340 G) SERVING:

• 318.1 calories; 10.5 g total fat; 4.3 g saturated fat; 8.3 g protein; 48.3 g carbohydrate; 4.7 g dietary fiber; 0 mg cholesterol.

FANCY BEAN SUBSTITUTES:

• Flageolet, Yellow-Eyed Peas, Adzuki