Friday, July 14, 2006

Anguillan-Style Black-Eyed Peas

Anguillans seem to like lobster. I don't blame them. I loved lobster before I met that chicken on the subway.

This recipe is modified from Bob Green's Anguilla News website, submitted by Ijahnya Christian. Thanks Ijahnya!

Recipe: Anguillan-Style Black-Eyed Peas
Makes enough for 1

1/4 cup rice
1/2 cup black-eyed peas, canned or pre-cooked
1 tsp dried thyme
1/2 cup coconut milk
1/2 small red sweet pepper, sliced
1 clove garlic, minced
1/2 medium onion, sliced
1/2 stalk celery, chopped
2 Tbsp lime juice
1/2 avocado, sliced

In a medium saucepan, cover the rice with water and bring to a boil. Lower the heat and cook for about 10 minutes, until the rice is tender but not falling apart. Add everything but the lime juice and avocado. Cook until the sauce has all been absorbed by the rice and beans, another few minutes. Spoon into a bowl, mix in the lime juice, and top with the sliced avocado.

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