Rice and Beans...

Rice and beans have been eaten if Africa for a long time.  It is a very economical meal.  You cook both in the same pot.... so less dishes to wash.  We use black-eyed peas when we make rice and beans and serve it with my African sauce .  Although this recipe takes a while to cook it is very easy...  Here goes...

                                                            Rice and Beans


1 cup black-eyed peas
1.5 cup rice
salt to taste
water.

   First I rinse the black- eyed peas and take out discoloured ones.  Place the beans in a pot and cover with water... I usually pour about 3 -4 cups of water as I always forget to check and the water boils down and I burn the peas.  Add salt to taste and boil until peas are soft.  This usually takes about 1 1/2 hours to 2 hours.  If you notice that the water is evaporating before peas are done, just add more water.  And no I do not soak the black-eyed peas first like the bag says.
     Once the beans are quite soft add the rice and more water... Once again I just guestimate how much water I need.. The water should cover both the beans and rice.  I usually taste the water to see if it is salty enough.  You may have to add more salt.  Cook until all the water is gone and the rice is soft.

          My husband likes crunchy rice so I cook this on a medium heat for about 1/2 hour and then turn the heat down slightly and cook for another half hour.  The rice will be brown and stuck to the side.  Once you turn off the heat and let rest for about 5 minutes you will be able to get the rice from the side.  Good crunchy rice.

rinsed peas

cooked peas

added more water and the rice

rice and beans cooked

rice and beans with sauce

As you can see in this picture, the rice is brown and looks crunchy
Enjoy

   When I made the African sauce this time, I added some green beans to the sauce... YUM!

                                   Til next time <3 <3 <3  Marlys

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