- 500 black eyed beans (soaked overnight)
- 1½ cups easy cook rice
- 3-4 red, yellow and orange bell peppers
- Maggi sauce
- handful chopped parsley
- garlic powder to taste
- 4 tbs butter or olive oil
- tongs to turn peppers
- container with lid, plastic bag or bowl and a plate
- gas cooker
- pot with cover to cook rice
- large pot to cook beans
- Cook rice with 3 cups of boiling water, covered until ready. Leave aside.
- Cook also previously soaked blacked eyed beans, in fresh, unsalted water removing and scum that is creating on the top of the pot.
- In meantime burn peppers over gas until each side is black. Place in container, cover with lid (or close in a plastic bag) and let them steam for about 10-15 minutes. Rub of with your hands some burned skin, but not all. De-seed, cube and leave also aside.
- When beans are ready drain them, add roasted peppers, rice, parsley, butter or olive oil, salt, garlic powder and Maggi sauce to taste and enjoy while still warm.
Serve 6-8 people as a side dish.
Taste great with smoked “ready to eat” mackerel on the side.
Add some more butter or olive oil if the salad is eaten alone.
I wish my extractor was working better because roasting peppers can produce quite a big amount of smoke. I was wondering how could I get mine cleaned as it does not seem to extract anything anymore… Do you have any tips on cleaning kitchen hoods? I tried all kind of household cleaners but it is still very greasy and sticky. Or maybe I should get new one like this instead: Baumatic BT6.3GL Chimney Cooker Hood? Looks so pretty and easy to clean ;)
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