Prep 20 mins
Cook 3 hrs
This is part of a really hearty meal we serve to our vegetarian friends. If there is any leftover, it freezes well, and it can also be used as refried beans in burittos.
- 1 1⁄2 cups dried black-eyed peas
- 4 cups water
- 2 chili peppers (fresh, one chopped, one whole)
- 1⁄2 teaspoon salt
- 1 large onion (chopped)
- 1 cup brown rice (raw)
- 2 1⁄2 cups water
- 1 tablespoon butter
- 1⁄4 cup wild rice
- Rinse and sort black-eyed.
- Combine with water, and boil gently 2 minutes.
- Remove from heat, take off heat, and cover for one hour.
- Return to heat, bring to a boil, then cook over low heat 30 minutes.
- Add peppers, salt, and onion, and continue to simmer gently until done, about 1 1/2 hours until done.
- While beans are continuing to cook, start the rice.
- Bring the 2 1/2 cups of water and butter to a boil.
- Slowly stir the rice into the boiling water.
- Cover and simmer gently 20 minutes.
- Remove cover, add wild rice, stir gently, and cover again, simmering for another 30 minutes.
- Uncover for the last 5 minutes of cooking.
- Serve rice covered with the hot black-eyed peas and generous amounts of their sauce.
This is very good, hearty and healthy. I used serano peppers and I made the rice in a rice cooker, which worked well. I seasoned it a bit more with salt and pepper and gobbled it up!! Thanks!