Matablog

Sea Island red peas and rice

July 19th, 2014 at 9:25 pm by Patrick

Sea Island red peas and rice

Sea Island red peas. Soaked overnight and drained. Then simmered an equal mixture of ham stock and chicken stock, added the drained beans along with onion, celery, garlic clove, bay leaf, a pork neck bone and some homemade Jamaican curry powder. Back to a simmer, then into a 250F oven for about 2 hours. Removed, seasoned with salt and about half a finely chopped habanero, returned to oven for 20-30 minutes. Blended a portion of peas and liquid and returned to pot. Removed and discarded vegetables and aromatics. Added sliced serrano ham and freshly minced habanero. Served on buttered carolina rice.

It’s hard to overemphasize the depth and complexity of this dish – earthy but with the subtlety of bitter chocolate and the aroma of juniper. That only scrapes the surface actually. Anson Mills does it again, or maybe I’m still just learning about the intensity & levels of flavor of legumes. Please try it.

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2 Responses to “Sea Island red peas and rice”

  1. bo Says:

    keep the food posts coming!

  2. Patrick Says:

    I will! Good to know people are enjoying them.