1½ cups dried black-eyed peas
½ cup uncooked brown rice
5 teaspoons olive oil
1½ cups finely chopped onion
1½ cups chopped red bell pepper
1 cup thinly sliced celery
1 tablespoon minced garlic
¾ cup unsalted vegetable stock
½ cup water
¾ teaspoon kosher salt
¾ teaspoon smoked paprika
½ teaspoon chopped fresh thyme
½ teaspoon freshly ground black pepper
¼ teaspoon ground red pepper
1/3 cup chopped tomato
4 teaspoons chopped green onions Instructions
Sort the black-eyed peas, removing any stones or debris. Rinse the beans, and then soak them overnight or for 8 hours. Drain the beans, then put them in a pot and cover with water. Bring up to a boil, then turn down to a simmer and cook for 30-60 minutes, or until the beans are soft.
While the beans are simmering, cook your brown rice: combine the rice with 1 cup of water in a saucepan. Bring it up to a boil and then reduce the heat to low and cover the pan. Cook for 45 minutes or until tender. Alternatively, cook the rice in your rice cooker according to the manufacturer’s instructions.
When the beans begin to soften, season them with salt. When they’re done cooking, drain them and set aside.
Heat a large nonstick skillet over mediumhigh heat. Add oil; swirl to coat. Add onion, bell pepper, and celery and sauté for 7 minutes. Add garlic and cook 30 seconds. Add rice, stirring to coat. Add the stock, ½ cup water, salt, paprika, thyme, black pepper, and ground red pepper, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the black-eyed peas and cook uncovered for 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with tomato and green onions.
Adapted from My Recipes