Rice & Peas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 sprigs thyme
- 1 tablespoon butter
- salt
- 1 small onion finely chopped
- water
- 1 clove garlic finely chopped
- 1 400g/14oz can black eyed bean drained but save the liquid
- 1 400g/14oz can coconut milk
- 1 450g long grain rice
- 1 cube chicken/vegetable stock
- 1 or 2 whole pasilla peppers left whole
- Carbohydrate 105.13973225 g
- Cholesterol 7.7885 mg
- Fat 24.92829425 g
- Fiber 3.91874995970726 g
- Protein 13.7948795 g
- Saturated Fat 20.838344375 g
- Serving Size 1 1 Serving (337g)
- Sodium 518.718425 mg
- Sugar 101.220982290293 g
- Trans Fat 1.597473375 g
- Calories 694 calories
1. Drain the liquid from the can of beans into a measuring jug, add the coconut mile and enough water to make up 960ml/32fl.oz of liquid, 2. Place the liquids into a large saucepan, together with the beans, onion, garlic, crumbled stock cube, thyme and butter. Bring this to the boil, stirring well to mix the ingredients. 3 Add the rice and salt to taste, then stir gently until the pan comes back up to the boil. Reduce the heat to a low setting and place the whole chilli pepper(s) on top of the liquid. Cover tightly and allow to simmer for 20-25 minutes. REMOVE THE CHILLI PEPPER BEFORE SERVING. You can substitute the black-eyed beans with other sorts of beans if you prefer. Popular choices include kidney beans or pigeon beans, or you can, as I've done before, use a combination of different beans.
