Brown Rice and Black Eyed Beans

RECIPE INGREDIENTS: (4 servings approx.)

1 Cup / 180g Black Eyed Beans (Soaked)
1 Cup / 200g MEDIUM GRAIN Brown Rice (Soaked)
2 cups / 275g Onion - chopped
2 Tablespoon Garlic - finely chopped
1 Teaspoon Dry Thyme
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
3/4 cup / 175ml Strained Tomatoes/Passata
Salt to taste (I added total 1+3/4 teaspoon Pink Himalayan Salt)
1+1/2 Cup / 200g Carrots
4 cups / 900ml Vegetable Broth
2 cups / 475ml Water

Garnish:
Lemon juice to taste (I added 1+1/2 Tablespoon)
3/4 cup / 30g to 35g Parsley - finely chopped
Freshly Ground Black pepper to taste (I added 1/2 teaspoon)
Drizzle of olive oil (I added 1 tablespoon of Organic Cold-pressed Olive oil)

METHOD:

Soak the black eyed beans in water for at least 8 hours or overnight. Also, wash and soak the brown rice for 1 hour before cooking.

To heated pot add olive oil, onion, salt and fry until the onion starts to caramelize. Adding salt to onion will release it's moisture and help it cook faster so don’t skip it.
Reduce the heat to low or medium-low and add garlic and fry for another 1 minute or until fragrant. Now add thyme, ground cumin, paprika, cayenne pepper and mix. Add the strained tomatoes/Passata and mix well.

Add the soaked/strained/rinsed brown rice and beans, carrots, salt, vegetable broth, water and give it a good stir. Increase the heat and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for 50 to 55 minutes or until the rice and beans are cooked to your liking. DO NOT over cook, we don't want mushy rice.

Uncover and increase the heat to medium-high and cook for another 1 to 2 minutes or to the desired consistency. Turn off the heat. Garnish with parsley, black pepper, lemon juice, olive oil. Mix well and taste for seasoning. Cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot.

The stew thickens as it cools down. If the stew gets too thick, add boiling water to thin it out, DO NOT ADD COLD WATER.