Vegetables > Black Eyed Peas >
| | West Indian Peas & Rice
1 cup of dried black eyed or pigeon peas
salt and pepper to taste
2 medium onions, diced
1/2 green pepper, diced
milk from one coconut
2 cups of long grain raw rice
a pinch of thyme
Wash the dried peas and soak them overnight in cold water or boil them for 2 minutes and soak for 1 hour or longer (or use the quick cooking kind). Drain the peas, cover with boiling water, add salt and pepper to taste, the onions and green pepper and simmer for about 1 hour or until the peas are just soft and most of the water has been absorbed. Cut the coconut meat into small pieces and put in the blender with 2 cups of water. Run the blender on low for 3 to 5 seconds. Strain off the juice. (Or grate the coconut meat, cover with 2 cups of water in a bowl, stir well for a few minutes, strain.) Add the coconut milk to the cooked peas. Add the raw rice and thyme, cover, and simmer for 20 minutes or until the rice is done. Add a little water while rice is simmering, if necessary to steam the rice. It should be dry and fluffy when done. Taste, and correct the seasonings. Serves 6 to 8 |
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