Veggie one pot dish in sweet T&T for Sweet TnT Magazine, Culturama Publishing Company, for news in Trinidad, in Port of Spain, Trinidad and Tobago, with positive how to photography.

Veggie one pot dish with any peas or beans

For many, abstaining from meat may lead persons to consuming boring salads or having fish sandwiches made with fish you’ve never heard of. Here is a simple one pot recipe that is both tasty and healthy. Just one pot, no mess and less dirty dishes to clean up after, this one pot recipe can be executed either on a stove top or in a slow cooker. It is a flexible recipe you can use any variety of peas and beans at your disposal, split peas, from dried pigeon peas, lentil peas, red beans, black beans, pinto beans or butter beans. If you are in a hurry and don’t have time to soak your choice of peas or beans overnight feel free to used canned.

Veggie one pot recipe

Estimated preparation time: 10 minutes

Estimated cook time: 1 hour 30 minutes

Serving: 18

Ingredients

2 cups black-eyed peas/split peas/red beans/black beans

1 cup sweet corn

2 cups rice

1 pound pumpkin

1 carrot

3 pimento peppers

1 sweet pepper

1 large onion

5 cloves garlic

2 large tomatoes

1/4 cup chili powder

2 teaspoons ground cumin

1/2 cup shredded Cheddar cheese

1 teaspoon salt

Directions

Drain and rinse canned peas/beans and corn; if you use raw peas/beans and corn then soak overnight and boil until tender; or boil for 3 minutes and leave to sit in the hot water for 60 minutes.

Cook rice for 15 minutes or until soft and grainy.

Dice pumpkin and carrot and chop finely peppers, onion, garlic, and tomatoes.

Heat 2 ½ cups of water in pot over medium fire.

Add tender peas/beans, corn, pumpkin, carrot, onion, garlic, peppers, tomatoes.

Season with chili powder and cumin; stir until well blended and cover for 60 minutes.

Stir in rice and cheese and let cook for a further 15 minutes.

Serve with fresh salad.