Renate’s Black Eyed Peas and Rice

Serves 4 to 6

Growing up in Guyana (British Guiana) it was our tradition to eat Black Eyed Peas and Rice (Cook-Up Rice) on New Years’ Eve.

*My mom always added some already cooked chopped chicken breast or diced beef and whole okra to this dish. See notes below if you’d like to try it.

With just some minor tweaks of my peas and rice (recipe adapted from my cookbook-JUST EAT, Pure and Simple Cooking) this delicious and traditional dish serves well on New Years’ Eve. Tradition has it that Black eyed peas are a symbol of good luck for the New Year.

Ingredients:

1 cup dried black eyed peas, soaked overnight*

1 teaspoon salt

Water to cook the peas

2 cloves garlic, minced

½ yellow sweet onion, medium chopped

¼ cup red bell pepper, chopped

¼ cup yellow bell pepper, medium chopped

½ cup unsweetened coconut milk

½ cup chicken, beef, or vegetable stock

3 green onions, thinly sliced diagonally

3 sprigs fresh thyme

1½ cups long-grain rice (uncooked but rinsed and drained)

Salt and pepper to taste

Fresh parsley leaves finely chopped, for garnish

1 scotch bonnet pepper, seeds and membrane removed and chopped (optional)**

Directions:

Drain the beans and place in a medium pot with a little salt, then cover with water. Bring to a simmer and cook until the beans are tender, about 1 to 1½ hours, check for texture during cook time.
In a small sauté pan, add the garlic, onion, and bell peppers and cook for 3 minutes.
When the peas are tender, stir in the sautéed peppers and onions, then add coconut milk, stock, green onions, and thyme. Raise the heat to a boil. Stir in the rice and add salt and pepper. (If you like spicy-hot flavor, see notes below for how to add some heat.)
Cover the pot and turn the heat down to very low and simmer until the rice is tender and has absorbed most of the liquid.
Taste for seasoning, adding more salt and pepper if needed. Replace the lid and cook until all of the liquid is absorbed and the rice is tender (not too soft).
Sprinkle with the chopped parsley and serve.

**If you like hot-flavored foods, you can add 1 scotch bonnet pepper to simmer while the rice cooks. Note: when handling the hot pepper, be careful not to touch your eyes or face. I suggest wearing a food glove while handling the pepper and thoroughly wash your cutting board and any utensils that touched the pepper once you are done.

* If you’d like to add meat to this dish, separately, marinate with poultry seasoning, thyme, salt and fresh ground black pepper - 1 pound medium diced chicken breast or boneless, skinless thighs or beef stew meat.

Saute’ and cook until tender.

When you’re adding the cooked veggies to the pot with the cooked black eyed peas (step3) add the cooked meat and continue cooking following the steps in the recipe (above).

Steam or boil the okra separately, until tender, but not mushy, then add to the cooked dish when finished.