A Trini Style Black Eyed Peas and Rice
BLACK EYED PEAS AND RICE
1 sprig parsley, chopped
2 cups black eyed peas, dried
1 small red pepper (optional)
½ lb. chicken or beef (or ham), chopped and seasoned with Green seasoning
1 bouillon cube (optional)
2 cups water
1 small pimento
2 tbsp. cooking oil (coconut oil preferably)
1 tsp. salt
1 small onion
2 cloves garlic
1 sprig thyme, chopped
1 cup rice
Boil the rice and set aside.
Pressure cook the peas (peas may also be soaked overnight and then cooked).
Season the chicken with green seasoning and chopped chive. Marinate the chicken if you have the time.
Heat the oil and saute the onion, garlic, pimento, pepper, parsley and thyme.
Add the meat and a little water and cook until tender.
Add the black eyed peas to the chicken.
Many people like to add bouillon cube to their stew. This is optional.
Alternatively add your favourite herb mix to the stew.
Add the bouillon cube and simmer the cooked black eyed peas for about 5 – 7 minutes.
That’s it! Simple and wholesome. Well, with all the festivities still in the air I do hope you all have a safe New Year. And please don’t drink and drive.
Ah gone!
Minq
I love black eyed peas so I know I will love this recipe. I have been interested in Trini cooking for quit sometime now. Your recipes are so simple, I am confident I’ll be cooking like a Trini in no time at all.