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–+ servings
A finished pot well cooked black eyed peas and rice alongside some fish.

Tobago Black Eyed Peas and Rice

A one-pot "cook up" of rice and black eye peas, that is traditionally made in the Caribbean for Old Years (New Year's Eve). Can be cooked with ham bone and pigtail for meat options
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Side Dish
Cuisine: Caribbean
Ingredients Method

Ingredients
  

  • 3 cups water
  • 1 can black eye peas
  • 1 1/2 cups chopped pumpkin or squash
  • 3 tablespoons finely chopped onion
  • 2 tablespoons finely chopped garlic
  • 2 cloves
  • 1 1/2 cups parboiled rice
  • 1 cup coconut milk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons brown sugar

Method
 

Stove top method
  1. If using fresh peas soak them in water for 8 hours to overnight. If using canned peas drain peas from tin.
  2. On medium heat, bring water, peas, onion, and garlic to a high boil
  3. Add rice, pumpkin, salt, and coconut milk to the pot.
  4. Lower heat and simmer till rice is softened
  5. Add black pepper and sugar
  6. Leave to simmer till all liquid is absorbed
  7. Serve by itself or with your favorite meat
Instant pot method
  1. Place all the ingredients into the instant pot and give it a good stir. Cover the pot and manually set the time to 15 minutes.
  2. Set the valve to sealing. Let it build up the pressure and cook.
  3. Once time is completed, carefully move the valve to venting. After that, carefully open the Instant Pot lid and stir the black-eyed peas well. They should be perfectly tender and flavorful, ready to be enjoyed.

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