In Spain, black-eyed peas are called carillas, or “little faces.” This dish gets a smoky kick from Pimentón de la Vera, a specialty of Extremadura. You can add Spanish chorizo for extra flavor.
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 green bell pepper, chopped
- ½ red bell pepper, chopped
- 2 carrots, chopped
- 1 leek, chopped
- 3 cups cooked, drained Rancho Gordo Black Eyed Peas
- 1 cup tomato sauce
- 2 teaspoons Pimentón de la Vera, such as Rancho Gordo Castillo Pimentón
- 1 bay leaf
- ½ cup white wine
- 1 cup vegetable or chicken broth, plus more if needed
- Salt and freshly ground pepper
Makes 4 servings
- In a skillet, heat the olive oil over medium-low heat. Add the garlic, onion, and bell peppers, and sauté until softened, about 5 minutes. Add the carrots and leek and continue to cook for another 5 or so minutes.
- Add the cooked Black Eyed Peas, tomato sauce, and pimentón and stir to combine. Add the wine, broth, and bay leaf, and simmer, stirring occasionally, for approximately 20 minutes. Add more broth if needed. Taste and adjust the seasonings; add salt and pepper to taste.