2 cup Black eyed Beans
2-4 dried millet stalk leaves
4 cup Jasmine rice
3 tablespoon oil
Salt to taste
Remove unwanted particles and wash beans and soak beans overnight to reduce the cooking time.
Boil beans in a large saucepan with enough water and the leaves.
Wash rice, drain water and add it to the cooked bean and oil. (follow the instruction for the manufacturer for the Yasmine rice)
Add salt and stir, leave to cook whiles frequently checking to ensure desired texture.