Black Eyed Peas & Rice

This black eyed peas & rice recipe is a great vegan dish to prepare for Old Years.  Eating black eyed peas for Old Years/New Years Eve that has its roots in West African spiritual practices. This is a tradition has been handed down through generations that is still practiced today. You can throw in your leftover hambone in this dish to add more flavor. Or you can make a turkey bone broth with your leftover turkey carcass from Christmas to take this to the next level.

Black Eyed Peas & Rice

Ingredients

• 1 1/4 cups black eyed peas (soaked overnight)
• 2 onions (diced)
• 1 cup carrots (diced)
• 3 tbsp minced ginger
• 8 cloves garlic (minced)
• 1 scotch bonnet pepper
• 2 bay leaves
• 8 sprigs thyme
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1 tbsp paprika
• 1 piece cinnamon
• 3 cups water
• 1 cup coconut milk
• 5 tbsp roucou
• 1/4 cup olive oil
• 2 cups rice (rinsed)
• salt to taste

Method

1. Toast geera and coriander seeds until fragrant.
2. Add 1/2 the olive oil then add onions.
3. Sauté onions for one minute.
4. Add ginger, garlic, carrots, paprika and half the thyme,  season with salt then sauté for one minute.
5. Add black eyed peas then add water, cinnamon and bay leaf.
6. Bring to a boil then cover and allow to cook for 30 minutes or until peas are tender.
7. Add rice to the pot then add coconut milk, roucou, olive oil and scotch bonnet pepper.
8. Cover and allow to cook on low heat for 10 to 15 minutes.
9. Taste for salt then adjust as needed.
10. Add fresh thyme.
11. Serve & Enjoy!