Black-eyed Peas Stew And Rice (palo A Pique)

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 8
• 1 lb black-eyed peas (may be substituted with black beans)
• 1 lb ground beef (may use diced for stew)
• 1 lb ground lamb (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

Recipe

• 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.