Ingredients
Scale
- 1 1/2 cups dried black-eyed peas, washed, and soaked if you like to speed cooking time.
- 2 quarts vegetable stock or water
- 14 oz. smoked tofu, cut into cubes
- 2 medium onions, finely chopped
- 3-4 cloves garlic, minced
- 1 1/2 cups long-grain brown rice
- salt and pepper to taste
- tabasco sauce to taste
Instructions
- Put peas, stock, tofu, onions, and garlic in a large pot. Bring to boil, then lower the heat to a slow simmer. Cover and cook, stirring occasionally, until beans are tender, about an hour.
- Once the beans are soft, make sure you have about 3 cups of liquid left in the pot. If not, add water or stock. Add the rice, salt and pepper. Cover and cook until rice is ready, about 20 minutes.
- If any liquid remains, turn the heat up to high for a few minutes to boil it off. Fluff the rice with a fork. Season with Tabasco to taste.
- Replace the lid. Let the dish rest and flavors mingle for 5-15 minutes before serving.
Nutrition
- Serving Size: 8
- Calories: 373
- Sugar: 5
- Sodium: 749
- Fat: 5
- Carbohydrates: 62
- Fiber: 11
- Protein: 20
- Cholesterol: 0