Coconutty Rice & Peas

Womenscorner Desk

October 11, 2020

Ingredients :

- 1 lb. black-eyed peas, picked over

- 1 tbsp. vegetable oil

- 1 medium onion, finely chopped

- 1 small carrot, finely chopped

- 3 bay leaves

- 1 can (14 oz.) coconut milk, shaken

- 1 c. long-grain white rice, rinsed

Method : In large bowl or pot, combine peas and enough cold water to hide by 2 inches; cover and let stand overnight at temperature . Drain and rinse peas. In 6- to 7-quart saucepot, heat oil on medium. Add onion and carrot; cook 5 minutes of until golden, stirring often. Add drained peas, 5 cups cold water and bay leaves. Partially cover; heat to boiling on high. Reduce heat; simmer 30 to 35 minutes or until peas are almost tender. Stir in coconut milk, rice and 1 1/2 teaspoon salt. Heat to boiling on high. Cover and reduce heat; simmer half-hour . Remove from heat. Let stand 5 minutes. Discard bay leaves before serving.