Vegan Jamaican Bulgur Wheat and Peas

Vegan Jamaican Bulgur Wheat and Peas 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!

Prep Time5

Cook Time1

Soaking Time (Beans)8

Total Time1 5

Course: Jamaican, Sides, Vegan

Cuisine: Jamaican

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

Servings: servings

Author: Taneisha Morris

Ingredients

Soaking Dried Red Kidney Beans

1/2 cup Dried Red Kidney Beans rinsed and soaked overnight
2 cups Water
3 cloves Garlic crushed
1/4-inch pc Fresh Ginger Root
1 whole Scotch Bonnet Pepper
5 whole Pimento Seeds whole allspice berries
2 sprigs Thyme
1 stalk Escallion or green onion, crushed

Jamaican Bulgur Wheat and Peas

1 cup Bulgur Wheat
1 cup Water plus more/less as needed to soften red kidney beans
1 cup Full-Fat Coconut Milk
1 tbsp Vegetable Bouillon or seasoning salt / all purpose seasoning
1/4 tsp Salt more or less to taste, optional
1/4 tsp Black Pepper

Instructions

Rinse beans and place in a medium sized bowl. Add water, garlic, ginger, scotch bonnet pepper, pimento berries, thyme and escallion. Cover with plastic wrap or a lid and allow to soak overnight.
In a medium pot, pour in bean mixture (including the water, which is now infused with flavour) and add 2 cups of water. Bring to a boil over medium high heat, stirring occasionally. Ensure there is enough water to cover the beans - you may need to add an additional cup of water at the halfway mark. The boiling process to soften 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, vegetable bouillon and bring to a boil for 5-7 minutes. Add bulgur then cover with lid and let 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.

Nutrition