Serves 10 10 spare rib cutlets of pork Wet jerk seasoning Barbecue sauce 600g pre soaked black-eyed peas 2 litres vegetable stock 2 medium red peppers, deseeded and chopped 2 large onions, finely chopped 7 garlic cloves, crushed 3 sticks celery, finely chopped Dried thyme 5 bay leaves 2 cinnamon sticks 10 plum tomatoes, chopped 5 carrots, diced Hot pepper sauce 75 ml thick coconut milk 600g American long grain rice 1.2 litres water Salt
Marinate pork with jerk seasoning overnight. Grill or barbecue the cutlets and baste with the barbecue sauce to keep moist. Slice to serve. Put all the ingredients apart from rice and water into a large saucepan, and bring to the boil. Lower the heat to high simmer for 15 minutes, then simmer gently until beans are tender. Put rice, water and salt to taste into a saucepan. Bring to the boil, lower the heat to simmer, stir once, cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Serve beans with rice and jerk pork. Recipe devised by the USA Rice Federation