Rice and beans (Black-eyed peas)

Directions

1. Place the beans in a pan with 1l water and the akam (potash helps soften the beans so there is no need to soak over night).

2. Bring to a boil and cook until the beans are tender (about 80 minutes), adding more beans as needed.

3. Once the beans are tender, season to taste with salt then add the rice.

4. Reduce the heat to its lowest setting, cover the pan with a sheet of cooking foil and a lid and cook for 30 minutes, or until the rice is tender. Serve hot.

Rate this recipe, leave comments, suggestions and ask questions in the space below!

Want to try this recipe? Sign up and save it in your recipe box!