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Black eyed Peas and Rice


  • 1/2 pound salt pork, rind removed, cut into about 1/2-inch dice
  • 2 red bell peppers, seeded, cored and cut into bite-size pieces
  • 6 plum tomatoes, ripe, cut into 1/2-inch pieces
  • 1 yellow onion, peeled and chopped
  • 6 garlic cloves, peeled and finely chopped
  • 1 c raw rice
  • 2 c chicken broth
  • 6 c cooked black-eyed peas
  • 1 c pitted green olives
  • 1/4 c capers, drained
  • 6 anchovy fillets, finely chopped
  • 2 T oregano, dried
  • 1 t allspice, ground
  • 1 t black pepper, coarse-ground
  • 1/2 t cayenne pepper
  • 1/2 t salt
  • 3/4 c scallions, sliced on the diagonal
  • 1/2 c parsley, chopped


Yield: 8 Servings. In a large, heavy casserole, saute salt pork over low heat until the fat has been rendered. Do not let it brown. Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes more over low heat. 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. Add scallions and parsley, gently mix together. Serve hot.

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