Black-eyed Peas and Rice
From Patricia Mitchell's article on black-eyed pea recipes.
- In a large heavy dutch oven or casserole, sauté the salt pork over low heat until the fat has been rendered. Do not allow salt pork to brown.
- Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes over low heat, stirring occasionally. Stir in rice and remaining ingredients, except for green onions and parsley. Cover and cook for 20 minutes. Most of the liquid should be absorbed.
- Add the green onions and parsley, gently combine, and serve.
Even if you don't like anchovies, do not be tempted to omit them. They provide complexity and depth of flavor without being identifiable in the dish.
Recipe editor Patricia Mitchell
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