Brazilian Black-eyed Peas and Rice

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
• 1/2 cup Haitian Epis Seasoning
• 1 oz Achiote Paste Cube
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Ground Allspice
• 2 1/2 cups Rice
• 5 1/2 cups water

Instructions

1. 1

   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.

2. 2

   Add the onions cooking for 2-3 minutes. Add the garlic cloves, and about a quarter of the spices cooking for another 30 seconds.

3. 3

   Add annatto and peppers cook for 1-2 minutes. The annatto will start to breakdown.

4. 4

   Add the peas plus the epis seasoning, half the remaining spices, and water or chicken stock if using. Mix well using a slotted spoon.

5. 5

   Bring to simmer, add the remaining spices, and cook on low heat for about 35 minutes.

6. 6

   Add the rice and continue cooking covered 15 minutes.