Black-eyed Peas And Rice Recipe

Black-eyed Peas And Rice Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Salt pork, (rind
-cooked,
-removed, cut into
1 cup: Green olives, pitted
-about 1/2-inch dice),
1/4 cup: Capers, drained
2: Red bell peppers,
6: Anchovy fillets,
-, (seeded, cored and cut
-, finely chopped
-into bite-size pieces),
2 T: Oregano, dried
6: Plum tomatoes, ripe
1 t: Allspice, ground
-, cut into 1/2-inch pieces
1 t: Black pepper,
1 medium: Yellow onion, (peeled
-coarse-ground,
-and chopped),
1/2 t: Cayenne pepper,
6: Garlic cloves, (peeled
1/2 t: Salt,
-and finely chopped),
3/4 cup: Scallions, sliced
1 cup: Rice, (white), raw
-on the diagonal,
2 cup: Chicken broth,
1/2 cup: Parsley, chopped
6 cup: Black-eyed peas,

Directions:

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.

NOTES:

* Spicy Caribbean Black-Eyed Peas and Rice -- I got this originally from
my local newspaper.

: Difficulty: easy but tedious (a lot of chopping).
: Time: 30 minutes after the black-eyed peas are cooked.
: Precision: measure the spices.

: Nancy Mintz
: UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
: ihnp4!attunix!nlm

: Copyright (C) 1986 USENET Community Trust


Source from luhu.jp