Ingredients
Yield: 4-6 servings
- ½ cup dried black eyed peas
- 1 bunch white swiss chard leaves, roughly chopped
- 1 cup long grain white rice
- 1 tablespoons oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- Juice of ½ lemon
Preparation
Step 1
In a large bowl, completely submerge the black eyed peas in water. Soak for one hour, then drain and rinse.
Step 2
In a heavy bottomed pot, heat the oil over medium heat. Saute the chard, stirring occasionally until it softens, about 5 minutes. Add the beans, season with salt and black pepper. Add 1/2 cup boiling water, cover and cook for about 30 minutes until the beans soften.
Step 3
Add the rice and another 1 1/2 cups of water. Cover and cook on low heat for another 15-20 minutes until the rice is fluffy and the beans are tender.
Step 4
Squeeze the lemon over the dish and lightly toss. Serve immediately.
