How to Make Rice and Peas Using Canned Beans (gungo peas) || TERRI-ANN’S KITCHEN

gungo peas

🥗Healthier: black-eyed peas

💰Cheaper: canned kidney beans

Black-eyed peas are lower in calories and easier to find.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Evaporated milk provides creaminess at a lower cost.

Rinse the rice under cold water until the water runs clear.

Soak the gungo peas overnight in water, then drain.

Combine the rice, gungo peas, coconut milk, and water in a large pot.

Add chopped scallions, thyme, minced garlic, and diced onion to the pot.

Season with black pepper and salt to taste.

Bring the mixture to a boil over medium heat, stirring occasionally.

Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until rice is tender.

Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cooking Techniques

Spice Level: