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Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)

Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)

Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix), is a delicious and healthier alternative to the traditional Jamaican Rice and Peas recipe. It's full of flavour from the thyme, escallion, and garlic, with a touch of creaminess from fresh coconut milk. It will give you the comforting taste of island cuisine, in the comfort of your home! Serve this healthier, vegan, rice alternative recipe for dinner as part of a main course or lunch!
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 5 mins
Soaking Time 12 hrs
Total Time 1 hr 10 mins
Course Jamaican & Caribbean, Sides, Vegan
Cuisine Jamaican
Servings 2 servings

Ingredients
  

Soaking Dried Red Kidney Beans

  • ½ cup Dried Red Kidney Beans rinsed and soaked overnight
  • 1 cup Water
  • 1 Stalk Escallion or Green Onion crushed
  • 1-2 Cloves Garlic crushed
  • 1 Sprig Thyme

Jamaican Bulgur Wheat & Peas

  • ¾ cups Fresh Water enough to cover beans
  • 1 Whole Scotch Bonnet Pepper
  • 3 Pimento Seeds Whole Allspice Berries
  • 1 tbsp Seasoning Salt or Vegetable Bouillon
  • ½ can 200 ml Coconut Milk
  • 1 cup Bulgur
  • ¼ tsp Salt more or less to taste

Instructions
 

  • Rinse beans. In a medium bowl (with a lid), add beans, water, thyme, and crush the escallion, garlic with the back of a knife and add to bowl. Cover and allow to soak overnight.
  • In a medium pot, add fresh water, scotch bonnet (omit if opposed to heat), pimento seeds, salt and pour in bean mixture (including the bean water, which is now infused with flavour). Bring to a boil over medium high heat, stirring occasionally. Ensure there is enough water to cover the beans - you may need to add about 1 additional cup of water at the halfway mark. The boiling process to cook the beans will take anywhere from 30 minutes to an hour depending on how long your beans have soaked.
  • When beans are tender, stir in coconut milk, seasoning salt or vegetable bouillon and bring to a boil for 5-7 minutes. Add bulgur then cover with lid and simmer over low heat for about 15 minutes or until liquid has been absorbed. Adjust the heat as necessary to maintain a very gentle simmer - see notes section.
  • Remove from the heat, cover and let rest for 10 minutes, then discard the thyme, escallion, pimento seeds and scotch bonnet pepper. Using a fork, fluff the bulgur and beans. Serve hot and enjoy!

Notes

Taste Test - be sure to taste test your "pot" as Jamaicans say during the cooking process. Check to ensure the right about the seasoning, and spice.
Spice Level - Remove the scotch bonnet pepper at any point desired.
See detailed notes above for additional tips.
Keyword beans, bulgur, bulgur recipes, bulgur wheat and peas, caribbean dishes, caribbean recipes, jamaican bulgur wheat and peas, jamaican cuisine, jamaican dishes, jamaican recipes, peas, peas recipes, red kidney beans, rice and peas, side dishes, traditional dishes
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