Patricia McCausland-Gallo

Arroz de Frijol de Cabecita Negra

Black-Eyed Peas Rice

Preparation info

  • 10

    servings
    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Here we have the other rice dish we make with beans and coconut. It is very good and can be a one-dish meal by itself.

Ingredients

  • ½ pound dry black-eyed peas
  • 4 cups coconut milk (freshly made, or canned)

Method

  1. Place the beans and 1¼ cups of water in a medium pot over medium-low heat. Cover and simmer for 45 minutes, or until the beans have softened and absorbed most of the water; reduce the heat if the water is evaporating too fast. Drain and set aside.
  2. In another medium pot

Photos