Moro with pigeon peas (Fréjol de Palo)

Moro with pigeon peas (Fréjol de Palo)

4 pers. 1 hour

Ingredients:

½ package of Facundo pigeon peas (Fréjol de Palo)
2 cups of Facundo rice
3 ½ cups of water
2 tablespoons of olive oil
1 onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
Salt, pepper, and curry to taste
2 tablespoons of Facundo tomato paste

Instructions:

Soak ½ bag of Facundo pigeon peas (Fréjol de Palo) the day before.
Cook the beans in salted water for 45 minutes and set aside.
Heat a pan with oil and stir-fry the onion with the garlic.
Add the carrot and peppers. Then add the tomato paste and seasoning, followed by the rice and beans. Finally add water.
Bring to a boil until some of the liquid evaporates and simmer.
After 15 minutes stir gently, cover again and simmer for 5 more minutes.

Optional: Serve with a fried egg and pork or vegan sausage.
Enjoy a classic Moro with beans!