Recipe for Black Eyed Beans and Rice


Biscuits

Favorite - This is an all time favorite

We usually use Sunny Farms bacon instead of pancetta for this and go heavy on the martini olives.

We also have a quinoa dish that is based on this, if you want something simpler.

Black Eyed Beans and Rice

^aka Caribean Beans & Rice
(Boston Globe Magazine Feb 22 1987)

1/2 pound salt pork or pancetta cut into 1/2" cubes
2 red bell peppers, seeded, cored and cut into 1" pieces
6 ripe plum tomatoes, cut into 1/2" cubes
1 medium sized yellow onion cut into 1/2" cubes
6 cloves garlic, peeled and finely chopped
1 cup converted rice
2 cups chicken broth
6 cups cooked black eyed beans
1 cup green pitted martini olives
1/4 cup capers, drained
6 anchovy filets finely chopped
2 tbsp oregano
1 tsp ground allspice
1 tsp butcher grind black pepper
1/2 tsp cayenne pepper
1/2 tsp salt
3/4 cup scallions, sliced on the diagonal
1/2 cup chopped parsley

1) In a large, heavy casserole, sauté pork over 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 more minutes over low heat.
3) Add rice, stir for a minute and add remaining ingredients except for scallions and parsley. Cook, covered for 20 minutes until most of the liquid is absorbed.
4) Add scallions and parsley; gently mix together. Serve hot.

More From the Kaleberg Recipe FileKaleberg Home PageSend Us Feedback