Post by @surelynotvegan

Caribbean comfort food will always have my heart. 🤎🇰🇳 My family is from St. Kitts & Nevis, where rice and peas is traditionally made with gungo peas. I absolutely love that version, but at home I nearly always make mine with kidney beans instead. It’s the recipe I’ve perfected over the years, and I genuinely think it’s foolproof once you’ve got the method down. Rice & Peas * Fry garlic, ginger, spring onion, all-purpose seasoning, allspice, salt and pepper until fragrant. * Stir in kidney beans (I just use canned for ease and it tastes just as good), fresh thyme, coconut milk, vegan chicken stock and a splash of liquid Maggi. * Add your rice last, using 2 cups of liquid for every 1 cup of rice, then nestle in a whole pierced Scotch bonnet, with some salt and pepper. * Cover with a tight-fitting lid (I like to use foil under the lid) and cook on a low-medium heat. Don’t lift the lid for the first 12 minutes, then check it, cover again and cook for another 5 minutes, or until the liquid has absorbed. * Fluff with a fork and, if needed, leave uncovered for a couple of minutes to dry out slightly. Curried Chickpeas * Fry finely diced peppers, carrot, garlic, ginger and fresh thyme until softened. * Stir in curry powder, all-purpose seasoning, allspice and tomato purée, then add a generous tablespoon of brown sugar and let it caramelise for a minute before pouring in the liquids. * Add coconut milk, vegan chicken stock and a splash of liquid Maggi, then season with lime juice, salt and pepper. * Simmer gently until thick, rich and coating the chickpeas beautifully. Served with fresh pineapple pico de gallo and a fluffy Johnny cake for the ultimate Caribbean-inspired plate. 🌴 Save this for your next comfort food dinner and let me know if you give it a go! #riceandpeas #caribbeanvegan #caribbeanrecipes #vegan