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1
Combine the black-eyed peas with enough water to cover by 1 inch in a large saucepan.
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2
Bring to a boil over high heat, and cook for 1 minute.
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3
Then remove the pan from the heat, cover tightly, and let stand for 1 hour.
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4
(Or soak the peas overnight in a large bowl with enough cold water to cover by 1 inch.)
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5
Drain the peas well.
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6
Place the black-eyed peas in a 5-quart Dutch oven and add the 3 quarts water.
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7
Bring to a boil over high heat, reduce the heat to medium, and cook for 15 minutes.
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8
Drain the peas in a colander set over a large bowl, reserving both the peas and 4 cups of the cooking liquid; discard the remaining cooking liquid.
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9
Heat the oil in a 5-quart flameproof casserole.
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10
In batches, add the chicken and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch.
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11
Using tongs, transfer the chicken to a plate and set aside.
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12
Add the onions, garlic, and ginger to the casserole and cook over medium-high heat, stirring often, until softened, about 4 minutes.
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13
Add the curry powder and cayenne, and stir for 1 minute.
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14
Stir in the reserved cooking liquid, crushed tomatoes, tomato paste, and salt; bring to a boil.
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15
Stir in the brown rice, reserved black-eyed peas, and carrots, and return to a boil.
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16
Reduce the heat to medium-low, cover, and cook 10 minutes.
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17
Return the chicken to the casserole, cover, and cook for 15 minutes.
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18
Preheat the oven to 400.
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19
Stir the green beans into the rice mixture, cover, and transfer the casserole to the oven.
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20
Bake until the rice is tender and the chicken shows no sign of pink at the bone when prodded with the tip of a sharp knife, about 30 minutes.
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21
Remove the casserole from the oven and let stand 15 minutes before serving.
