Black Eyed Peas with Rice and Pork

When we returned from India, the weather was cool, actually frigid cold better descrbies it. The first day, we ate out both of our meals since the fridge was bare and the pantry even barer (except for all the dried beans and lentils I like to keep). However one of the first things I did, after brushing my teeth and taking a long, hot shower, I defrosted some meats to use for the week. Ground pork being one of them. Fortunately the ground pork came to use in two dishes: Bolognese sauce (with pork) with spaghetti and this black eyed peas and rice dish.

While eating it for lunch on the Sunday, we both agreed it was the perfect warm-our-body-up meal for this frigid cold we returned to.

Black Eyed Peas with Ground Pork and Rice

Ingredients

1/2 tablespoon bacon fat
1/4 onion, chopped
1/4 pound ground pork
1/2 jalapeno pepper, chopped
1 teaspoon Spanish smoked paprika
8 ounce black-eyed peas
1/4 cup long grain rice, rinsed
1/2 cup water or stock
2 tablespoons hot pepper sauce, optional
2 scallions, chopped
Kosher salt
Black pepper, freshly ground

In a large, heavy pot, heat the bacon fat over medium-high heat. Add the onion and cook for 4 minutes or until browned on the edges. Season with salt and pepper. Add the pork and cook, crumbling, until browned, 2 minutes more. Stir in the chopped jalapenos, paprika and black-eyed peas. Cook for 2 minutes until the liquid has evaporated. Stir in rice and water bring to a boil. Season with salt and pepper, lower the heat, cover and cook for 12 minutes.

Uncover the rice and beans and top with scallions.

Yields 2 Servings