Black-Eyed Peas With Yellow Rice


4 cups water
1 onion halved
3 bay leaves
6 garlic cloves, peeled
Salt and pepper, to taste
3 tomatoes, seeded and chopped
1 cup chopped Vidalia or Maui onion
4 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
2 tablespoons fresh basil or parsley
Freshly ground black pepper, to taste
3 cups water
2 cups rice
teaspoon saffron threads or turmeric, (optional)


PEAS: Rinse and sort peas. Put into large, heavy pot with water. Bring to a boil, cover and remove from heat. Let stand for 2 hours. Add onion, bay leaves and garlic. Place over low heat and cook, covered, until peas are tender, about 1 1/2 to 2 hours. Check water and add more if needed while cooking.
Remove from heat. Discard onion, bay leaves and garlic. Season with salt and pepper. Keep beans warm.
TOPPING: Prepare topping about 1 hour before serving. Place tomatoes and onion in serving bowl. Add oil, vinegar, cumin, cayenne, parsley or basil and black pepper to taste. Toss to blend. Set aside.
RICE: Bring water to boil in heavy saucepan with tight-fitting lid. Add rice and saffron threads or turmeric. Stir well, cover, reduce heat and simmer until rice has absorbed all of the water, about 20 minutes. To serve, top rice with peas and tomato topping.




6.0 servings


Friday, December 10, 2010 - 1:02am


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