This is great with a bit of hot sauce to finish. Without the spinach (mushy) this is also a good cold salad the next day.
½ cup dry black-eyed peas (soaked overnight)
4 whole nutmeg
2 tablespoon canola oil
3 to 4 shallots, chopped
2 cloves garlic, chopped
½ red pepper, diced
½ cup white basmati rice
1 ¼ cups vegetable broth
A few drops of COLGIN NATURAL LIQUID SMOKE
2 teaspoon dried oregano
¼ teaspoon ground nutmeg
½ teaspoon red pepper flakes
1 bunch fresh spinach, washed & chopped
Bring a pot of water to boil with salt. Make a cheesecloth bundle to hold nutmeg & cloves. Add bundle and beans to pot of water, cover and simmer 45 minutes. Rinse and soak rice for 30 minutes. Drain rice in a fine mesh strainer and set aside. In a heavy pot heat oil and gently saute shallots, garlic and red pepper 5 minutes. Add rice and continue sauteing 1 more minute. Add broth, liquid smoke, oregano, nutmeg & red pepper flakes. Cover & simmer as per rice instructions (about 10 minutes). Just before rice is done add spinach. Cover pot and let spinach wilt. Drain cooked blackeyed peas and combine with rice mixture in a large bowl or on a platter.