Barefoot Rice and Peas Recipe

By Nick

Barefoot Rice and Peas

Barefoot Rice and Peas isn’t something I grew up on, but it’s one of those humble Jamaican dishes that says a lot about our food culture.

The term barefoot comes from the simplicity of the dish. It’s stripped down, humble, and really about making the most of what you have. Instead of cooking the meat and rice separately, everything goes in one pot. That way, the protein stretches the meal further and flavors every grain of rice.

This is a real “bellyful” kind of dish. No fuss, just hearty Jamaican cooking.

Barefoot Rice and Peas (Jamaican One-Pot Meal)

Servings: 6–8
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
Total time: ~2 hours

Ingredients

  • 1 cup dried red peas (kidney beans can substitute)

  • 3 ½ cups water (plus extra as needed)

  • 2 tbsp green seasoning (or a mix of garlic, scallion, thyme, and pepper)

  • 8 oz salted beef, cut into bite-sized pieces

  • 8 oz salted pigstail, cut into bite-sized pieces

  • 2 Scotch bonnet peppers, whole

  • 3–4 cloves garlic

  • 1 tbsp dried pimento (allspice)

  • 1 cup fresh coconut milk

  • 1 tbsp homemade or store-bought browning (optional, for color)

  • 1 stalk scallion, smashed

  • 2 bay leaves

  • 2 sprigs thyme

  • 1 ½ cups basmati rice, washed

  • 1–2 tbsp oil

  • Salt to taste

Instructions

  1. Cook the peas – Wash the peas, add to a pot with 3 ½ cups water and green seasoning. Cook on medium until tender, about 45 minutes. Add more water if needed.

  2. Prepare salted meats – Rinse beef and pigstail several times to remove surface salt. Place in a pot, cover with fresh water, and add Scotch bonnets, garlic, and pimento. Boil until tender, then discard the salty water.

  3. Sauté the meat – Heat oil in a pot, add 1 tbsp green seasoning, then return the meat. Sauté for a few minutes to build flavor.

  4. Combine peas and coconut milk – To the cooked peas, add coconut milk. Boil for 15–20 minutes to reduce slightly and develop flavor. Add optional browning for color. Taste and season with salt, but remember the salted meat will also season the dish.

  5. Add aromatics – Stir in scallion, thyme, bay leaves, and whole Scotch bonnets.

  6. Add rice and meat – Add washed rice and sautéed meat to the pot. Stir to combine.

  7. Steam – Cover tightly and cook on low heat for 20–30 minutes, until rice is tender and liquid absorbed.

  8. Finish – Remove aromatics and fluff rice with a fork before serving.

Serving Suggestions

Barefoot Rice and Peas is a complete meal on its own, but a few slices of avocado(pear) or fried plantain take it to the next level. That caramelized sweetness balances the savory richness perfectly.

💡 Notes:

  • Saltfish and other protiens can also be used instead of pigstail or beef.

  • “Sinking the peas” is an old Jamaican trick where cold water is added during boiling to help peas drop and cook evenly.

  • Browning is optional but adds a smoky note and rich color.

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