Waakye (Ghanaian Rice & Beans)

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1. 1Step 1: Add black-eyed peas to a bowl and pour in enough water to cover the beans by about one inch. Soak beans in water overnight. They should absorb most of the water and double in size to be plump and slightly softened.
2. 2Step 2: Rinse sorghum leaves, beans, and rice, keeping them all separate. Add rinsed leaves to a small saucepan over medium heat then pour in 3.5 cups water.
3. 3Step 3: Bring water to a boil then reduce heat and simmer, covered, for 20-30 minutes to allow water to take on more color from leaves.
4. 4Step 4: Remove sorghum leaves from water and raise heat to medium. Add in beans, baking soda, and sea salt and stir until dissolved. Cover and cook for about 30 minutes or until beans have softened further and taken on some of the color.
5. 5Step 5: Add rice to pot, cover, and continue to cook about 30 minutes or until water has dissipated and both rice and beans reach your desired texture and color.