Recipe - Black-Eyed Peas With Yellow Rice

PEAS
2 cup Dried blackeyed peas
4 cup Water
1 Onion halved
3 Bay leaves
6 Garlic cloves; peeled
Salt and pepper; to taste

TOPPING
3 Tomatoes; seeded and chopped
1 cup Chopped Vidalia or Maui
onion
OR Spanish onion
4 tablespoon Olive oil
1 tablespoon Red wine vinegar
One half teaspoon Ground cumin
1/8 teaspoon Cayenne
2 tablespoon Fresh basil or parsley
Freshly ground black pepper;
to taste

RICE
3 cup Water
2 cup Rice
1/3 teaspoon Saffron threads or turmeric;
(optional)

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 One half 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 tightfitting 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