Black-Eyed Pea Casserole

Black-Eyed Pea Casserole

Metric Ingredient Imperial 500 ml dried black-eyed peas, rinsed & drained 2 cup 30 ml olive oil 2 tbsp 1 cooking onion, chopped 1 250 ml cooked ham, chopped 1 cup 125 ml carrots, chopped 1/2 cup 1 chicken flavoured bouillon cube 1 2 bay leaves 2 2 L water 8 cup 500 ml basmati or jasmine rice 2 cup

Place peas in a large bowl.  Pour enough boiling water to cover by 1 inch (2.5 cm).  Let peas soak in hot water for 20 minutes.  Drain and set aside. In a large pot, over medium heat, heat oil.  Add onion, ham and carrots.  Cook, stirring, for 3 to 4 minutes or until onion is soft.  Turn off heat and add peas, bouillon cube, bay leaves and 4 cups (1 L) water.  Bring to boil over medium-high heat, stirring, then reduce the heat to low.  Cover the pot and let simmer for 1 hour and 15 minutes or until peas are soft.  Add more water as needed if liquid evaporates. Meanwhile, in a medium-size saucepan over medum heat, heat remaining water.  Once it comes to boil, stir in rice.  Reduce heat to low, cover pan, and let simmer for 20 minutes or until rice is fluffy and water is evaporated. Remove bay leaves from black-eyed peas.  Spoon cooked rice into pot with peas and stir to combine.  Taste for seasoning, adding salt and pepper to taste.     Servings: 10

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