BLACK-EYED PEAS AND RICE
Spicy Caribean Black-Eyed Peas and Rice
I got this originally from my local newspaper.
- 1/2 lb salt pork
(rind removed, cut into
- 2 red bell peppers
(seeded, cored, and cut into bite-size pieces)
- 6 ripe plum tomatoes
- 1 medium yellow onion
(peeled and chopped)
- 6 garlic cloves
(peeled and finely chopped)
- 1 cup uncooked white rice
- 2 cups chicken broth
- 6 cups cooked black-eyed peas
- 1 cup pitted green olives
- 1/4 cup capers
- 6 anchovy fillets
- 2 Tbsp dried oregano
- 1 tsp ground allspice
- 1 tsp coarse-ground black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 3/4 cup scallions,
sliced on the diagonal
- 1/2 cup parsley,
In a large, heavy casserole, sautae 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.
easy but tedious (a lot of chopping).
30 minutes after the black-eyed peas are cooked.
measure the spices.
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
Recipe last modified: 22 Feb 87
From: firstname.lastname@example.org (Nancy Mintz)
Subject: RECIPE: Caribbean black-eyed peas and rice
Date: 28 Aug 87 03:08:55 GMT
Organization: Unix Sys.Dev.Lab, ATT-IS, Summit, New Jersey, USA
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