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Wednesday, August 15, 2012

Recipe: Coconut Rice with Black Eyed Peas

Ever since I became a vegetarian in May, I've been trying out new recipes, being more attentive about what to eat and all that so beans, lentils and such are on the menu quite often. I finally found black eyed beans which I wanted to try and looking around online I found this recipe on Allrecipes. The original one asks for bacon but I obviously ignored that part. It's a very simple dish with not many flavors but it kinda works and it's awesome because you all make it in pan and it's quick and easy.


(Olive) oil
(Bell) pepper
Rice (any kind you like)
Coconut milk
Black eyed beans (you can obviously also use other beans if you prefer)
Fresh thyme
Salt & pepper to taste
Tabasco sauce

Chop the onion, pepper, chili and garlic and saute them in the heated oil. Once done you add the rice, water (I already cooked it in the water boiler and then added it) and coconut milk and let it boil before you reduce the heat. Add some salt as well. Add the drained beans and thyme (the recipe used the whole twigs and then removed those but I love thyme so I put the little leaves in and left them). Cover and let it simmer. In the meantime chop your tomatoes, add them and let it all simmer some more. Check now and then how the rice is coming along so you know when it's done. Probably about 20 to 25 minutes in total I'd say, so about 10 after you add the beans and another ten after you add the tomatoes. I tasted it with some more salt and pepper and added some dried chili flakes and garlic. Serve with Tabasco sauce.