Rice from West Indies.
Serves 4-6
Ingredients:
8 oz. [1 1/3 cups] dried black-eye beans,soaked in cold water overnight and drained
2 pints [5 cups] water
1 1/2 teaspoons salt
8 oz. [1 1/3 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
1 tablespoon ghee
I teaspoon hing
14 oz. canned peeled tomatoes
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
Preparation:
Place the beans in a large saucepan and pour in the water and I teaspoon of salt. Place the pan over moderately high heat and bring to the boil. Reduce the heat to low, partially cover the pan and simmer the beans for 1 1/2 hours.
Stir in the rice, cover the pan and simmer for 15 minutes.
Meanwhile, in a small frying-pan, heat the ghee over moderate heat. When the ghee is hot, stir in the tomatoes with the can juice, the cayenne, pepper and the remaining salt.Pour the tomato mixture into the beans and rice mixture and stir to blend the ingredients. Re-cover the pan and continue to simmer the mixture for a further 15 to 20 minutes or until the rice and beans arc tender.
Remove the pan from the heat and serve at once.