Ingredients
- 2 small/mediums onions, chopped
- 1 Tbsp garlic, chopped
- 2 large bay leaves
- 1 tsp dry thyme
- 1/2 tsp dry red pepper flakes
- 8-12 oz (soaked overnight) black eyed peas
- 3 cups water
—- - 2 Tbsp vegan butter
- 2 Tbsp olive oil
- 1.5 cups cups long grain white rice
—- - salt and pepper as desired
- 1 cup chopped fresh parsley
Instructions
- Add first set of ingredients to large heavy pot with lid. Simmer, covered, for 30-60 minutes…or until black eyed peas are tender. Drain water into a measuring cup. Add water or veggie broth to make 3 cups. Put aside. Put onion/pea mix into a bowl, reserve for now.
- Preheat oven to 325.
- Return large pot to stove, heat butter and oil over medium heat. Add rice, mix for a minute, then add the reserved ingredients from step 1. Mix well and bring to a simmer. Cover pot, place in oven and back for 25-35 minutes.
- Add parsley and salt and pepper, mix and serve.