Peas and Beans: A Staple Across Grenada, St. Vincent, St. Lucia, Barbados, and Trinidad
Peas and beans are a cornerstone of Caribbean cuisine, offering nutritious, versatile options for traditional dishes across Grenada, St. Vincent, St. Lucia, Barbados, and Trinidad.
These islands share a love for a variety of legumes, including:
- Lentils: Popular in stews and soups, particularly in Trinidad and Barbados.
- Pigeon Peas: A staple in pelau and stewed dishes, especially in Grenada and St. Vincent.
- Yellow Split Peas: Frequently used in dals and soups, loved across St. Lucia and Barbados.
- Red Beans: Essential for rice and peas, a favorite in Jamaica but also enjoyed in Trinidad and St. Vincent.
- Black-eyed Peas: Common in stews and festive dishes in Grenada and St. Lucia.
- Chickpeas (Garbanzo Beans): Used in curries and salads, especially popular in Trinidad.
- Kidney Beans: Known for their rich flavor, they feature prominently in rice dishes and soups across all the islands.
- Black Beans: Often included in Caribbean-style rice dishes, especially in Trinidad.
- Butter Beans (Lima Beans): Enjoyed in stews and alongside rice in Barbados and St. Vincent.

Bulk peas and beans are a go-to for hotels, schools, and catering businesses looking to stretch their budgets while serving large groups. Packaged options cater to families and small households, offering convenience, easy storage, and portion control. Ready Pack is the leader in supplying these peas and beans in container and ship loads.

Suppliers can capitalize on the Caribbean’s love for these versatile legumes by offering high-quality products tailored to each island’s preferences.
For instance, St. Vincent may prioritize pigeon peas, while Trinidad might demand more chickpeas for its vibrant culinary scene.
Focusing on sustainable packaging and locally grown varieties can further strengthen relationships with customers across the region.
