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

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READY IN: 2hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and drain the beans.
  • 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.
  • 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.
  • 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.
  • Turn off and save.
  • After simmering the peas for 1 hour, add the condiments and the meat, salt and pepper.
  • 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.
  • Add the rice and cook 15 minutes longer and Serve hot.
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