Servings: 10 people
Calories: 466kcal
Ingredients
- 1 pound dried black-eyed peas soaked overnight
- 6 slices Bacon diced
- 8 ounces Andouille Sausage diced
- 1 Red Onion peeled and diced
- 1 Bell Peppers diced
- 4 Garlic Cloves
- ½ cup Haitian Epis Seasoning
- 1 oz Achiote Paste Cube
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- ½ teaspoon Ground Allspice
- 2 ½ cups Rice
- 5 ½ cups water
Instructions
- Heat a large pot, saucepan or dutch oven on medium heat. Add the diced bacon and sausage to render their respective fat. Remove both and set aside on a paper towel-lined bowl to allow to drain.
- Add the onions cooking for 2-3 minutes. Add the garlic cloves, and about a quarter of the spices cooking for another 30 seconds.
- Add annatto and peppers cook for 1-2 minutes. The annatto will start to breakdown.
- Add the peas plus the epis seasoning, half the remaining spices, and water or chicken stock if using. Mix well using a slotted spoon.
- Bring to simmer, add the remaining spices, and cook on low heat for about 35 minutes.
- Add the rice and continue cooking covered 15 minutes.
Video
Notes
This recipe is meant to be a guide. Feel free to put your own spin on it as others have done and as I have done.
I used a combination of bacon and pork andouille sausage, but I've seen recipes that call for chicken or beef.
Epis seasoning is another element I added to my version. I use epis like you would a sofrito, i.e. as a seasoning base.
I toyed with the idea of using palm oil to reflect the African influence even more, but stayed with more commonly used achiote in this dish. It imparts similar red color as palm, but a different flavor profile that in my opinion better maintains the balance in the dish,
I prefer jasmine rice, but use your preferred long grain white rice.
Make sure to add enough water to ensure the rice gets fully cooked. The recipe calls for 5 ½ cups of water and 2 ½ cups rice.
In certain regions a mild white cheese like panela is included. The diced pieces of panela are added to the peas and rice at the end of cooking.
I consider adding tomatoes for some acidity but felt like the epis seasoning base provided enough.
I used those store-bought annatto seeds paste cubes. Note achiote and annatto are the same. You can also buy seeds and crush them then add to your oil.
Nutrition
Calories: 466kcal | Carbohydrates: 68g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 603mg | Potassium: 739mg | Fiber: 6g | Sugar: 5g | Vitamin A: 581IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 5mg
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