Steve Cobble's Rice and Peas

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Steve Cobble's Rice and Peas

Source: The Boston Globe

 

1/2 cup pigeon or black-eyed peas

1 1/2 cups dry rice

1 tablespoon vegetable oil

1 medium Spanish onion, finely chopped

1 teaspoon sugar (or alternative)

1 carrot, peeled and finely diced

2 cloves garlic, finely chopped

1 tablespoon fresh thyme, chopped

1/4 teaspoon allspice

1/2 teaspoon cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

1 tablespoon fresh cilantro, chopped

salt to taste

 

Soak the peas in plenty of water and set aside overnight. The next day,

drain the peas well and rinse with cold water. Place in saucepan and cover

with water. Bring to a boil and cook just until tender, approximately 1

hour. Drain the peas, reserving a cup of the cooking liquid for later, just

in case the rice and peas are too dry for your taste. When the beans are

almost ready, cook the rice in plenty of boiling salted water until done,

about 20 minutes. Drain and refresh under cold water. Set aside. In a

large sauce pot, heat the oil. Add the onion, sugar, carrot and celery and

cook over low heat, stirring occasionally, until soft, approximately 15

minutes. Add the garlic and cook for 1 minute. Add the thyme, allspice,

cumin, turmeric, cayenne and the cooked peas. Add 1/2 cup of the reserved

pea liquid and cook this mixture for 10 minutes over medium heat, stirring

occasionally. Add the rice to the peas with a little more of the reserved

pea liquid, if required. Add the cilantro and salt to taste and serve

immediately.