Spicy Caribean Black-Eyed Peas and Rice

I got this originally from my local newspaper.


(serves 8)


  1. In a large, heavy casserole, sautae salt pork over low heat until the fat has been rendered. Do not let it brown.
  2. Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes more over low heat.
  3. 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.
  4. Add scallions and parsley; gently mix together. Serve hot.


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 
Recipe last modified: 22 Feb 87

Original header

Path: decwrl!recipes
From: nlm@sfyog.uucp (Nancy Mintz)
Newsgroups: alt.gourmand
Subject: RECIPE: Caribbean black-eyed peas and rice
Message-ID: <11551@decwrl.DEC.COM>
Date: 28 Aug 87 03:08:55 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Unix Sys.Dev.Lab, ATT-IS, Summit, New Jersey, USA
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