Caribbean Cowpeas And Rice Food

CARIBBEAN COWPEAS AND RICE

Steps:

• Soak peas.
• COmbine peas with onion, jalapeno, garlic, cumin, thyme, bay leaf and 2 cups water.
• Boil.
• Reduce and simmer.
• Add rice, broth, tomato, allspice and salt.

RICE & PEAS

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

CARIBBEAN RICE AND PEAS

Steps:

• Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
• Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
• Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
• Just before serving, add the scallion greens and fluff with a fork.