Black Eyed Peas Extremadura Style (Carillas Extremenas)
Description: 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.
Ingredients
- 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
Instructions
- 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.