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Black-eyed Pea /bean Stew
250 g Black eyed peas
250 g Brown rice
500 ml Water
2 Onions; chopped
1 Green pepper; sliced
1 Red pepper; sliced
2 Cloves garlic
25 ml Olive oil
1 cn Chopped tomatoes
1 Bay leaf
Salt to taste
Peri-Peri sauce to taste
Cook the peas in boiling water for 10-20 minutes. Place in a pressure
cooker with the rice - add 500ml water and cook for 15 minutes. Can be
cooked in a pot for about 30-40 minutes until beans are tender.
Fry onions in olive oil, add garlic, peppers, bay leaf, tomatoes and
seasoning. Simmer gently for 10-15 minutes until thick. Add to cooked beans
and rice. Add the Peri-Peri sauce and simmer for 5 minutes.
Serve with bread, olives and a green salad.
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