The combination of rice, beans and pumpkin is the basis for traditional meals in many Caribbean cultures. This recipe is my own take on the classic trio, complemented by warming spices that are perfect for staying balanced during fall.
Prep time: 20m | Cook time: 40m | Total time: 1h | Serves 5
1 c. dried black-eyed peas, soaked in water overnight
2 t. olive or coconut oil
1 medium white onion, diced
1" piece of ginger, grated or finely chopped
2 cloves garlic, minced (optional)
4 c. red kuri pumpkin or kabocha (Japanese pumpkin), chopped into 3/4" cubes*
1-1/2 c. Bhutanese red rice
1/2 t. ground clove
2 t. ground cinnamon
1 t. salt
Drain black-eyed peas, and place them in a small saucepan with 4 cups of water. Bring to a boil, then cover and simmer on a low flame for about 20 minutes, until peas are tender but not fully cooked. Drain the peas, saving the cooking liquid in a bowl.
In a large Dutch oven, or other larger casserole-type pot, heat oil over medium heat and add the onion, ginger and garlic. Saute until onion is translucent, about 8-10 minutes.
Add the rice and cook for one minute, stirring well. Then, add the reserved cooking liquid, spices and salt. Bring to a boil, then take heat down to low, add the pumpkin and cooked black-eyed peas, and cover.
Cook for 25 minutes, then check to see if the rice is done. Feel free to add a bit of water or veggie broth if rice is undercooked and pot is dry. Cook longer until rice is done, if needed.
Serve with sauteed or steamed greens for a complete meal.
If you use organic pumpkin, skin can be left on.