Black Eyed Beans With Rice

https://www.foodnetwork.ca/recipe/black-eyed-beans-with-rice/5832/

INGREDIENTS

Beans

• 2 cup of black eyed beans (500 ml)

• 5 cup of water

• 1 lb(s) of smoked pork hock chunks (454 g)

• 1 onion, diced

• 2 clove garlic, crushed

• 2 Tbsp olive oil (30 ml)

• 1 tsp cumin (5 ml)

• ¾ tsp red pepper flakes (3 ml)

• Salt and pepper, to taste

Rice

• 1 cup long grain rice (250 ml)

• 1 Tbsp olive oil (15 ml)

• 1 Tbsp onion, diced (15 ml)

• 1 garlic clove, minced

• 2 cup chicken stock (500 ml)

• ½ cup fresh coconut, shredded (125 ml)

• 2 Tbsp coconut milk (30 ml)

• Salt and pepper, to taste

DIRECTIONS

Beans

In a large pot heat olive oil over medium heat and cook onion until translucent. Add garlic and cook for one minute. Continue by adding cumin, pepper flakes, smoked pork, water and black eyed beans. Cook mixture for 45 minutes to 1 hour or until the beans are tender and pork has dissolved into small chunks. Add salt and pepper to taste.

Rice

In a large sauce pan and over medium heat add olive oil and onions and cook until tender. Stirring continuously add garlic and cook for an additional minute. Add the chicken stock, long grain rice and salt and pepper to taste and bring to a boil, then turn heat down to a simmer and allow rice to cook over low heat covered until moisture is absorbed and rice is tender. Allow it to stand for 5 minutes then stir in shredded coconut and coconut milk and gently stir to combine them thoroughly.

Serve rice with black beans.