Baião-de-Dios (Rice and Black-Eyed Peas)

Allison Johnston | 11 July, 2015

 Today's recipe comes via Saveur Magazine. There are several magazines that I keep so I can continue to revisit the stories, recipes and beautiful photographs. 


Baião-de-Dios (Rice and Black-Eyed Peas)

(serves 8 – 10)

 2 tbsp. olive oil

8 oz. bacon, finely chopped

5 oz. chorizo, finely chopped

1 large yellow onion, minced

6 cloves of garlic, minced

2 tsp. annatto seed*, ground

salt & pepper to taste

1 lb, dried black-eyed peas

5 cups jasmine, rice.

Heat oil in an 8qt saucepan over medium-high heat. Add bacon and chorizo and cook for about 12 minutes. Add onion and cook until soft for about 6 minutes. Add garlic and cook until golden for about 9 minutes.Add ground annatto, salt and pepper and cook fro about 1 minute. Add peas and 5.5 cups of water and bring to a boil. Reduce heat to medium and cook partially covered until peas are tender for about 30 minutes. Add rice reduce heat to low and cook covered until rice is tender for about 15 minutes.