Peruvian · serves 6 · about 60 minutes
The northern-Peru pot: blackeyed peas — frijol castilla — simmered with the garlicky aderezo until the broth turns gold. Piura's everyday answer to a long day.
Ingredients
- 1 can Iberia Blackeyed Peas W/S 15 oz
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 2 potatoes, cubed
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 6 cups water or stock
- 1/2 cup cilantro
- 1 lime
Method
- Build the aderezo: oil, onion, garlic, and Sazon cooked until golden and fragrant.
- Add the water and potatoes; simmer 15 minutes.
- Add the blackeyed peas and simmer 15 more, crushing a few against the pot for body.
- Season, finish with cilantro and a squeeze of lime.
- Serve with rice spooned in, the norteño way — and something fried alongside if the day earned it.