Recipe - Black Eyed Peabean Stew

250 g Black eyed peas
250 g Brown rice
500 ml Water
2 Onions; chopped
1 Green pepper; cut or sliced up
1 Red pepper; cut or sliced up
2 Cloves garlic
25 ml Olive oil
1 cn Chopped tomatoes
1 Bay leaf
Salt to taste
PeriPeri sauce to taste

Cook the peas in boiling water for 1020 minutes. Place in a pressure
cooker with the rice add 500ml water and cook for 15 minutes. Can be
cooked in a pot for about 3040 minutes until beans are tender.

Fry onions in olive oil, add garlic, peppers, bay leaf, tomatoes and
seasoning. Simmer gently for 1015 minutes until thick. Add to cooked
beans and rice. Add the PeriPeri sauce and simmer for 5 minutes.

Serve with bread, olives and a green salad.

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