- 2 cupsof rice
- 1 cupof beans or black-eyes peas
- 1 cupof dry sorgrum leaves
- 1/10 cupof baking soda
- 1/10 cupof salt
- 10 cupsof water
Wash and soak the beans. In sauce pan, pour the water and add beans. Cover the pan and bring it to boil. Wash the dry sorgrum leaves and add them to beans. Add baking soda. Remove sorgrum leaves after 5 minutes and continue boiling beans until they become tender.
Wash the rice and mix it with beans. Cook on low heat for about 15 minutes. The water should be evaporated. Serve the dish with boiled eggs, fish or any other garnish. Enjoy!