Recipe for Black-Eyed Peas with Yellow Rice 
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Yield:
6
Ingredients:
Amount Ingredient
PEAS ----------------
2 cup dried black-eyed peas
4 cup water
1 x onion halved
3 x bay leaves
6 x garlic cloves, peeled
Salt and pepper, to taste
----------------- TOPPING ----------------
3 x tomatoes, seeded and chopped
1 cup chopped Vidalia or Maui onion
OR Spanish onion
4 tbl olive oil
1 tbl red wine vinegar
1/2 tsp ground cumin
1/8 tsp cayenne
2 tbl fresh basil or parsley
Freshly ground black pepper, to taste
----------------- RICE ----------------
3 cup water
2 cup rice
Instructions:
Instructions: 6 SERVINGS VEGAN

PEAS: Rinse and sort peas. Put into large, heavy pot with water. Bring to a boil, cover and remove from heat. Let stand for 2 hours. Add onion, bay leaves and garlic. Place over low heat and cook, covered, until peas are tender, about 1 1/2 to 2 hours. Check water and add more if needed while cooking.

Remove from heat. Discard onion, bay leaves and garlic. Season with salt and pepper. Keep beans warm.

TOPPING: Prepare topping about 1 hour before serving. Place tomatoes and onion in serving bowl. Add oil, vinegar, cumin, cayenne, parsley or basil and black pepper to taste. Toss to blend. Set aside.

RICE: Bring water to boil in heavy saucepan with tight-fitting lid. Add rice and saffron threads or turmeric. Stir well, cover, reduce heat and simmer until rice has absorbed all of the water, about 20 minutes. To serve, top rice with peas and tomato topping.

Makes 6 servings.

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