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Ingredientes
- 2 c. dry black-eyed peas
- 4 c. water
- 1 x onion halved
- 3 x bay leaves
- 6 x garlic cloves, peeled Salt and pepper, to taste
- 3 x tomatoes, seeded and minced
- 1 c. minced Vidalia or possibly Maui onion Or possibly Spanish onion
- 4 Tbsp. extra virgin olive oil
- 1 Tbsp. red wine vinegar
- 1/2 tsp grnd cumin
- 1/8 tsp cayenne
- 2 Tbsp. fresh basil or possibly parsley Freshly grnd black pepper, to taste
- 3 c. water
- 2 c. rice
- 1/3 tsp saffron threads or possibly turmeric, (optional)
Direcciones
- 6 SERVINGS VEGAN
- PEAS: Rinse and sort peas. Put into large, heavy pot with water. Bring to a boil, cover and remove from heat. Let stand for 2 hrs. Add in onion, bay leaves and garlic. Place over low heat and cook, covered, till peas are tender, about 1 1/2 to 2 hrs. Check water and add in more if needed while cooking.
- Remove from heat. Throw away onion, bay leaves and garlic. Season with salt and pepper. Keep beans hot.
- TOPPING: Prepare topping about 1 hour before serving. Place tomatoes and onion in serving bowl. Add in oil, vinegar, cumin, cayenne, parsley or possibly basil and black pepper to taste. Toss to blend. Set aside.
- RICE: Bring water to boil in heavy saucepan with tight-fitting lid. Add in rice and saffron threads or possibly turmeric. Stir well, cover, reduce heat and simmer till rice has absorbed all of the water, about 20 min. To serve, top rice with peas and tomato topping.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 6 servings | |
| Calories 322 | |
| Calories from Fat 84 | 26% |
| Total Fat 9.54g | 12% |
| Saturated Fat 1.38g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 180mg | 5% |
| Total Carbs 52.96g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.55g | 1% |
| Protein 5.05g | 8% |
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