Black-Eyed Peas Stew and Rice (Palo a Pique)

This is a typical Venezuelan meal, very popular in the Southern regions of the country.

• Ready In: 2 hrs 5 mins
• Serves: 8

Ingredients

• 1  lb black-eyed peas (may be substituted with black beans)
• 1  lb ground beef (may use diced for stew)
• 1  lb ground pork (may use diced for stew)
• 2 1⁄2-3  cups rice
• 2  tablespoons  vegetable oil
• 1  onion, chopped
• 1  sweet red pepper, seeded and chopped
• 1⁄2 green bell pepper, seeded
• 3  garlic cloves
• 1  teaspoon allspice
• 1⁄4 cup red wine
• 3⁄4 tablespoon fresh cilantro, minced
• 1  tablespoon ketchup
•  salt and pepper, to taste

Directions

1. Wash and drain the beans.
2. Pour the peas in 1 quart of water and cook to boil, then simmer for 1 hour---the water must always remain at least 1/2-inch above the beans, if this level drops, refill, stirring every 10 to 15 so they can't stick to the bottom of the pan.
3. Meanwhile, put all condiments together (onion, peppers, cilantro, and garlic cloves) in a frying pan and saute in the oil until they soften or blanche.
4. Unite the meat and condiments and keep cooking until it browns, then add the ketchup, wine, and 1 cup of water, boiling and simmering for about 5 minutes.
5. Turn off and save.
6. After simmering the peas for 1 hour, add the condiments and the meat, salt and pepper.
7. Boil another 1/2 hour or at least until the beans soften if they haven't already done so. Don't let the peas dry, always keep them covered with water.
8. Add the rice and cook 15 minutes longer and Serve hot.