Black-eyed Peas

2 tablespoons olive oil

1 large onion (diced)

2 celery stalks (diced)

2 cloves garlic (minced)

1 tablespoon fennel seeds (toasted)

1 tablespoon tomato paste

1/2 cup white wine

1 can crushed tomatoes (15 ounces)

1 cup long grain Carolina rice

1 cup water

1 can black eyed peas (drained and rinsed, 15 ounces)

Kosher salt and freshly ground black pepper (to taste)

Fresh Garnish

1/2 bunch scallions (sliced)

1/2 bunch fresh cilantro (chopped)

1 lime (cut in wedges)

Hot sauce (to taste)

 In a 12-inch cast iron skillet over medium-high heat, add olive oil, onion, celery, garlic, and fennel seeds cook for 5 minutes or until translucent. Add the tomato paste, cook for 2 minutes. Add the wine, crushed tomatoes, water, let the mixture come to a simmer. Add the rice and cover for 1 hour. Once the rice is cooked until tender, season with salt and pepper.

Stir in the black-eyed peas and let warm through. Remove from heat.

To serve: top with scallions, cilantro, lime juice and hot sauce.

Total time: 14 hours, 30 minutes active; makes 4 servings; level: intermediate.

From chef Carla Hall of The Chew at


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