BLACK-EYED PEAS AND RICE
INGREDIENTS and PROPORTIONS:
1/2 lb salt pork (rind removed, cut into 1/2-inch dice)
2 red bell peppers (seeded, cored, and cut into
6 ripe plum tomatoes (cut into 1/2-inch pieces)
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 (drained)
6 anchovy fillets (finely chopped)
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, (chopped)
> (1) In a large, heavy casserole, saut'^He salt pork ov
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.
TIME-CONSUMING: 30 minutes after the black-eyed peas are cooked.
DIFFICULTY RATE: Easy
Easy but tedious (a lot of chopping)
Name: > Nancy Mintz
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
Email address: ihnp4!attunix!nlm