Ingrid Allen’s Holiday Rice

Soak black-eyed peas, according to directions on the package, the night before. On the day of preparation, combine black-eyed peas and okra in a saucepan, add a small amount of butter and cover with water. Simmer for 15-20 minutes, until water is almost gone. Remove from heat and set aside.

Prepare rice according to package directions. Remove from heat. Add a splash of olive oil, salt and pepper, and stir. Set aside.

In a large pan, saute onions, celery, peppers, black beans, cayenne pepper and cilantro. After vegetables are sauteed, add black-eyed pea mixture. Stir in rice.