The NeverNude Chef - 3-Day Beans and Rice

I've been asked by Fiona for the recipe to my beans, rice and tofu dish. I've never written a recipe, so the measurements are inexact. Really, I just mix stuff up. For this recipe, I was thinking -- I don't want it to taste like bland beans, so if I find a really strong sauce (Peri-Peri sauce) and let it sit overnight it should make the beans taste nice. I also tend to add sauteed onions and pepper to anything as a rule of thumb...

anyhow, he's my first attempt at a recipe:

Ingredients

Day 1 -

1 bag of black-eyed peas

Day 2 -

Extra Hot Peri-Peri Sauce I think any strong, hot sauce will do
Sea salt, Black pepper to taste
Extra virgin olive oil
2 shallots, diced
1 green bell pepper, sliced
1 red bell pepper, sliced

Day 3 -

1 cup long grain rice
2 cups water
1 block of semi-dry tofu

Instructions

Day 1 -

- Wash black-eyed peas and soak in a bowl of water overnight

Day 2 -

- Drain beans
- Bring a pot of water to boil
- Add salt, and a little olive oil
- Add beans and reduce heat
- Add peri-peri sauce
- Bring to a slow simmer until beans are tender (about 20-30 mins)
- There shouldn't be much liquid left at this point

- Slice red and green bell peppers, simmer in olive oil over a medium flame.
They are done when they 'wilt' for lack of the proper term. Don't over-brown them, if the olive oil has been absorbed, add a little bit of water so they start to steam instead of fry.

- Add peppers to the pot of beans
- Sautee chopped shallots in olive oil until slightly brown, and add to pot of beans
- Stir pot of beans, simmer for about 5 minutes
- Empty pot of beans into a bowl, let cool and refrigerate overnight.

Day 3 -

- Bring 2 cups of water to a boil, add salt, rice and olive oil - reduce heat to simmer, cook until water is absorbed and rice is tender.

- Cut tofu into cubes and fry in olive oil
(I chose to not season the tofu, because of the salt content in the beans and rice. The unseasoned tofu absorbed the salt nicely and gave a subtle flavour.)

- Add a portion of beans to the frying pan, and re-warm the beans with the tofu.

- Serve over rice.


Yummy!