Black Eyed Peas and Okra (West Africa)

Black Eyed Peas and Okra (West Africa)

1 lb dry black eyed peas
water to cover and cook

2 Tbsp oil (use a little more, if you like, or toss a little butter in too)
1 good size onion, finely chopped
1 – 2 cloves garlic, minced (or a sprinkling of garlic powder)
1 tsp cayenne or hot chili pepper powder (reduce if you don’t like overly spicy food)
1 tsp thyme (or 1 Tbsp fresh thyme) (can substitute Italian seasoning)
20oz pkg frozen sliced okra
1 can diced tomatoes
1 can green beans (I used french cut)
2 tsp salt
1/2 tsp pepper or to taste

Sort and rinse black eyed peas. Cover with plenty of water – at least a couple inches – and bring to a boil. Reduce heat to simmer, cover and cook until tender, about 1 hour. Allow extra time, in case they cook slowly. Check now and then to make sure there’s still enough water and add more if necessary.

In large pot, heat oil (and butter if you like). Saute onion until it begins to brown. Add garlic. Add chili powder or cayenne, and thyme or Italian seasoning. Dump in the can of diced tomatoes and stir. Add okra and bring to a simmer. Add green beans and cook until okra is thawed and beginning to get tender. Add cooked black eyed peas and enough water to prevent scorching. Add salt and pepper to taste, any garlic powder and maybe a sprinkle of ginger. Bring to a simmer and cook over low heat 15 or 20 minutes, stirring or adding water as necessary. Serve over rice, below.

Rice

1 Tbsp oil
1 Tbsp butter
1 onion, finely chopped
1/2 – 1 green bell pepper, chopped
1 large tomato, chopped
1/2 – 1 tsp salt
2 cups rice
4 1/4 cups water

Heat oil and butter in pan. Fry onion, bell pepper and rice until beginning to turn light brown. Add tomato and cook til soft. Add salt, and water. Bring to a boil. Cover, reduce heat, and simmer about 15 minutes, until water is absorbed. Turn off heat, fluff the rice, recover for a few minutes to steam. Serve.