Spiced Black-Eyed Peas And Rice Bake Recipe

About this recipe

A hearty and flavorful dinner featuring black-eyed peas, rice, and a medley of spices. This dish is perfect for solution seekers looking for a satisfying and easy-to-make meal.

Ingredients

• 25 g Parsley
• 1 pack (500 g) Jairaj Black Eye Chawli
• 200 g Delichic Pork Sausage (Pigs In Blanket)
• 100 g Sambar Onion Peeled
• 150 g Spring Onion (Kandychi Path)
• 250 g Organically Grown Green Capsicum
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 100 g Garlic - Single Clove
• 75 Nos Oregano Sachet
• 10 g Fresh Thyme
• 1 kg Rice
• 290ml Lea And Perrins Worcestershire Sauce
• 80 g Urban Platter Cayenne Pepper Powder
• 100 g Salt

Instructions

1. 1. Rinse 1 1/2 cups of black-eyed peas and place them in a 4 1/2-quart Dutch oven.
2. 2. Add 4 cups of cold water, bring to a boil, reduce heat, and simmer for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and rinse the peas.
3. 3. Return the peas to the Dutch oven and add 1/4 lb of diced salt pork. Pour in 3 cups of water, or enough to cover the peas. Cover and simmer for 45 minutes.
4. 4. Stir in 1 lb of sliced sausage, 1 1/2 cups of chopped onion, 1/2 cup of chopped green onion, 1/2 cup of diced green sweet pepper, 1/2 cup of chopped parsley, 1/2 cup of tomato sauce, 1 minced clove of garlic, 1 1/2 tsp of Worcestershire sauce, 1/4 tsp of pepper, 1/8 tsp of oregano, and 1/8 tsp of thyme.
5. 5. Bring the mixture to a boil, reduce heat, and simmer, covered, over low heat for 45 minutes.
6. 6. Serve the mixture over 3 cups of hot cooked rice for a complete and satisfying meal.