Black-eyed beans with rice

BLACK-EYED BEANS WITH RICE

Ingredents

300 g. dried black-eyed beans

2 large dry onions

3 cloves garlic

4 medium ripe tomatoes

150 g. of olive oil

Salt to taste

A small piece of hot red chili pepper in the size of a lentil (optional)

1/2 bunch parsley

100 g. Carolina rice

Instructions

Clean carefully the beans from any small pieces of broken stones.

Wash them well.

Put them in a pot and add 6 cups of water.

Place the pot over high heat until the water boils and then reduce heat to medium.

Peel and mince the onions and put them into the pot.

Add the peeled garlic.

Wash and mince the tomatoes. Put the tomatoes into the pot. 

Add salt, hot pepper and olive oil.

Leave to boil until the beans become soft.

Wash the rice, strain it and add it into the food.

Stir occasionally, so the rice won’t stick.

Boil the food until everything is soft and tender.

Remove the pot from the heat and leave it to cool slightly before serving.