Rice and peas with coconut from Jubilee: Recipes from Two Centuries of African-American Cooking (page 174) by Toni Tipton-Martin

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Notes about this recipe

  • Eat Your Books

    Dried red beans must soak in water overnight. Can substitute pigeon peas, frozen green peas, or lima beans for dried red beans.

  • QuinceHouse on December 20, 2025

    Nice subtle flavor in the beans. I would drastically reduce the 1.15 cook time before adding the rice or cook separately and reduce liquids to ensure the beans aren’t soggy.

  • Lsblackburn1 on July 17, 2021

    These came out mushy for me too (more than slightly, I’m afraid). Awesome flavors, so if I made them again, I’d try to figure out how to keep those flavors, but cook the rice and beans separately.

  • hirsheys on October 11, 2020

    Quite tasty, but the recipe makes a vat and the rice came out slightly mushy. Next time I would just make the bean part, cook the rice in a rice cooker and serve separately. (Also, that way the leftovers won't overcook when reheated.)

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