Baião de dois with black-eyed beans, rice and queso fresco

Ingredients

For 1 serving

• Black-eyed peas45 g
• White rice50 g
• Queso fresco40 g
• Onion50 g
• Garlic1 clove
• Bell peppers80 g
• Tomatoes80 g
• Cilantro8 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: lactose,

Method

1. The night before, soak the black-eyed beans in plenty of cold water. When you're ready to cook, drain them, cover with fresh water, bring to the boil and simmer over medium heat for 25 minutes, until almost tender; salt towards the end and keep the cooking water.
2. Meanwhile chop the onion and garlic, dice the peppers and tomatoes and rinse the rice.
3. Heat the oil in a lidded casserole over medium heat and fry the onion, garlic and peppers for 4 minutes, until soft; add the tomatoes and rice and stir for 1 minute.
4. Add the drained beans with enough of their cooking water (about twice the volume of the rice), season with salt, cover and cook over low heat for 15 minutes, until the rice is tender and the liquid absorbed.
5. Add the queso fresco in cubes and the torn coriander, cover and leave for 2 minutes, until the cheese softens.