Recipe by breezermom
This makes a one dish meal, and is very versatile. You can use turkey kielbasa to lower the fat content, or any smoked sausage. For the greens, you can substitute your favorite...use spinach, collard, or turnip greens. This recipe is from the food network magazine.
Top Review by Debbie R.
I love this version of rice and beans. The caribbean jerk seasoning adds really great flavor, and it's a good way to hide collards for eaters that don't particularly like them. The rice came out perfectly done; it's supposed to be a moist dish. I used about 4 oz. of tomato sauce instead of tomato paste....just didn't have the latter. I cooked it until the liquid was mostly gone and it was brick red, as described in the recipe.
- 10 ounces frozen black-eyed peas, thawed
- 3 cups water
- 1 pinch kosher salt
- 2 tablespoons extra virgin olive oil
- 8 ounces smoked sausage, thinly sliced (use turkey kielbasa to cut the fat)
- 1 bunch scallion, sliced, white and green parts separated
- 2 small celery ribs, diced
- 6 garlic cloves, sliced
- 1 jalapeno, finely chopped
- 2 1⁄2 teaspoons caribbean jerk seasoning
- 2 teaspoons thyme, chopped
- 2 tablespoons tomato paste
- 1 cup basmati rice, uncooked
- 2 bay leaves
- 4 cups collard greens, stemmed and chopped
Directions See How It's Made
- Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the sausage and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves, and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
- Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
- Just before serving, add the scallion greens and fluff with a fork.