|
225 g
575 ml
500 g
100 g
30 ml |
dried black eyed beans, soaked and drained
pint white or vegetable stock
tomatoes, skinned and chopped (or canned
tomatoes)
brown long grain rice
chopped parsley
salt and ground black pepper
pinch cayenne pepper |
Method :
-
Put the beans and stock in a pan,
cover and bring to the boil, then simmer for 1 hour.
-
Add the tomatoes and rice and
return to the boil.
-
Simmer, covered for a further 40
minutes, or until the rice is tender.
-
Season with salt, pepper and
cayenne pepper and stir in most of the parsley.
-
Leave the pan on the side of the
stove for a few minutes to allow the flavors to blend.
-
Turn into a heated serving dish and
garnish with the reserved parsley.
Serving Suggestion :
A salad of crisp green leaves and
chopped mint or chives is refreshing with this traditional southern
American dish.
Alternative Suggestion :
Leaving aside authenticity, you can add
small amounts of colorful cooked vegetables or even chopped pineapple
for variety.
Serves 4
Per Serving :
1 g fat, 16 g fiber.
#Ads - Get the above cooking ingredients here at discounted price
|
