Provider Farm

From our fields, for your family

Black Eyed Peas and Rice with Pumpkin

  • 1 cup dried black eyed peas
  • 1/4 c. peanut oil
  • 1 onion, finely chopped
  • 1/2 to 2 chilis chopped, or one whole habanero (do not chop)
  • 2 garlic cloves, peeled and chopped
  • 1 c. pumpkin cut into 1/3" dice
  • 2 c. long grain rice
  • 1 1/2 c. coconut milk
  • salt to taste

Pick over black eye peas and wash and drain them. Soak the beans over night Drain and boil in 4 cups water. Cook until tender, reserve liquid.
Add oil to pot and add onion. Cook until edges of onion browns. Add chilis and garlic. Stir and cook for a couple of minutes then add pumpkin. Fry a few more minutes then add rice. Stir and saute rice for a couple minutes. Add beans, coconut milk and 1 1/2 c. bean water.
Turn heat down and cook 25 minutes . Remove from flame and let rest 15 minutes.

World Vegetarian by Madhur Jaffrey