How to make (Black-Eyed) Rice and peas

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining flavor.

red kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and effort.

Wash 1 cup of black-eyed peas in cold water and transfer to a pot.

Add hot water to the pot and allow the peas to boil for about 30 minutes, testing halfway through.

After 15 minutes, check the peas; they should be swelling and the water will change color.

Test the peas for doneness by trying to cut one with a spoon; if it doesn't cut, boil for another 15 minutes.

To speed up cooking, add a clove of garlic to the pot and stir.

After about 30 minutes, check the peas again; they should be cooked when they cover the pot lid when tested.

Add 1 teaspoon of butter, 1.5 teaspoons of salt, 1.5 teaspoons of dried thyme, and 1 teaspoon of cumin seeds (if using) to the pot and mix.

Wash 3 cups of rice to remove starch until the water runs clear, using a bowl or sieve.

Add hot water to the washed rice and let it sit for 2 minutes.

Add the rice to the pot with the peas and mix everything together, increasing the heat.

Add a tiny bit more water to the pot, cover with foil, and then place the lid on top to cook faster.

Check the rice and peas after cooking; be careful of steam when removing the foil.

Once the water has dried and the rice is soft and tender, turn off the heat and serve.

Cooking Techniques

Equipment Needed

Spice Level: