Ingredients:
300g white beans (black-eyed peas are common), washed
500g long-grain rice (Thai Jasmine rice is typical)
1 small piece of akam (potash); or substitute a generous pinch of baking soda
Method:
Place the beans in a pan with 1l water and the akam (potash helps soften the beans so there is no need to soak over night). Bring to a boil and cook until the beans are tender (about 80 minutes), adding more beans as needed.
Once the beans are tender, season to taste with salt then add the rice. Reduce the heat to its lowest setting, cove the pan with a sheet of cooking foil and a lid and cook for 30 minutes, or until the rice is tender.
Serve hot.
Typically this is served accompanied by ground black pepper, yebessé ass-ass or hot chilli powder and fried onions.
