Did you know that cowpea can use to make rice and peas? Instead of using red kidney beans you can use cowpea instead
1/2 pint cowpea
1 dry coconut (makes about 2 cups of coconut milk)
2 lbs. rice ( I used white)
1 stalk escallion, crushed
1 green hot pepper (stem removed)
Piece of fresh thyme
2 cloves garlic
Few pimento seeds (allspice)
A small piece of ginger root, peeled, crushed
2 cups of water
Salt to taste
Wash cowpea and remove the bad ones, if any. Put cowpea into a large enough pot with 2 cups of water. Add garlic, pimento and ginger. Cover and bring to a boil on high heat.
Boil cowpea on high heat until partially cooked. (takes about 20-25 minutes). Once the cowpea are partially cooked, add the coconut milk, hot pepper, escallion, thyme and salt. Cover pot and continue cooking cowpeas on medium-low heat.
Wash rice and add to pot (make sure liquid cover rice about 1 inch)
Stir. Cover pot and cook rice on low heat. If grains are not quite cooked, do not add any more water. Place a piece of plastic wrap on top of rice and cover. This usually finishes the rice perfectly
When rice is cooked, Stir with a fork before serving, also remove the escallion, thyme, ginger and hot pepper.