Amy's Rice & Peas (with butter sauce)

Deanna Norris


This dish originates from the Cayman Islands and is a dietary staple there. The recipe was actually taught to my mother by her friend Amy who hails from Cayman Brac. I grew up on this dish and really love it, hope you will too.

Although this dish is entitled Rice and Peas, the "Peas" are actually Dark Red Kidney Beans as this is what they call them in the Cayman Islands.

pinch tips: Non-Stick Rice Every Time





2 Hr 30 Min


Stove Top


onions chopped
1/2 pkg
red kidney beans dry,
celery ribs chopped
1 tsp
dried thyme
2 Tbsp
dried parsley flakes
salt and pepper to taste
1/2 tsp
bacon strips fried crisp and crumbled
2 qt
1 c

Directions Step-By-Step

Fry Bacon, drain on paper toweling and crumble. Saute onions and celery in bacon fat until softened. Add Thyme, Parsley, Accent, Salt and Pepper plus *2 qts. of water and *Kidney beans and bring to a boil, reduce to simmer and let cook for approx 2 hrs or until Kidney beans are softened.
Strain and measure liquid after beans are cooked. You will need 2 1/2 cups, if needed add enough water to liquid to make 2 1/2 cups, return everything to the pot and bring to a boil, add 1 Cup Rice cover and simmer on LOW until all liquid has been absorbed.
This dish is served with a simple butter sauce made by melting 1 stick of butter, add 1 chopped onion, 1/2 tsp. thyme and parsley flakes to taste & cook until onion is softened.
**If you want to save time you can substitute 1 can of Dark Red Kidney beans for the dried, this will save you approx 2 hrs cooking time, and you don't have to strain and remeasure the liquid just add 2 1/2 cups water for the 1 cup rice.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Dietary Needs: Wheat Free
Other Tag: Heirloom