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LOCATION: Recipes >> Caribbean >> Blackeyed Peas

Print this Recipe    Blackeyed Peas

Black-Eyed Peas and Rice
Yield: 8 Servings

1/2 lb salt pork, rind removed, cut into about 1/2-inch dice
2 red bell peppers, seeded, cored and cut into bite-size pieces
6 plum tomatoes, ripe, cut into 1/2-inch pieces
1 yellow onion, peeled and chopped
6 garlic cloves, peeled and finely chopped
1 c raw rice
2 c chicken broth
6 c cooked black-eyed peas
1 c pitted green olives
1/4 c capers, drained
6 anchovy fillets, finely chopped
2 T oregano, dried
1 t allspice, ground
1 t black pepper, coarse-ground
1/2 t cayenne pepper
1/2 t salt
3/4 c scallions, sliced on the diagonal
1/2 c parsley, chopped

In a large, heavy casserole, saute salt pork over low heat until
the fat has been rendered. Do not let it brown. Add peppers,
tomatoes, onion and garlic to salt pork and cook 5 minutes more
over low heat.

Add rice and stir for a minute. Add remaining ingredients except
for scallions and parsley. Cook, covered, for 20 minutes, or until
rice is tender and most of liquid is absorbed.

Add scallions and parsley, gently mix together. Serve hot.

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