Black-Eyed Peas Stew and Rice (Palo a Pique) Recipe

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Black-Eyed Peas Stew and Rice (Palo a Pique)
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  1. Wash and drain the beans.
  2. Pour the peas in 1 quart of water and cook to boil, then simmer for 1 hour-the water must always remain at least 1/2-inch above the beans, if this level drops, refill, stirring every 10 to 15 so they can't stick to the bottom of the pan.
  3. Meanwhile, put all condiments together (onion, peppers, cilantro, and garlic cloves) in a frying pan and saute in the oil until they soften or blanche.
  4. Unite the meat and condiments and keep cooking until it browns, then add the ketchup, wine, and 1 cup of water, boiling and simmering for about 5 minutes.
  5. Turn off and save.
  6. After simmering the peas for 1 hour, add the condiments and the meat, salt and pepper.
  7. Boil another 1/2 hour or at least until the beans soften if they haven't already done so. Don't let the peas dry, always keep them covered with water.
  8. Add the rice and cook 15 minutes longer and Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 806.68 Kcal (3377 kJ)
Calories from fat 445.3 Kcal
% Daily Value*
Total Fat 49.48g 76%
Cholesterol 75.96mg 25%
Sodium 79.06mg 3%
Potassium 486.28mg 10%
Total Carbs 57.25g 19%
Sugars 1.58g 6%
Dietary Fiber 1.48g 6%
Protein 21.04g 42%
Vitamin C 28.3mg 47%
Vitamin A 0.2mg 6%
Iron 7mg 39%
Calcium 30.3mg 3%
Amount Per 100 g
Calories 279.18 Kcal (1169 kJ)
Calories from fat 154.11 Kcal
% Daily Value*
Total Fat 17.12g 76%
Cholesterol 26.29mg 25%
Sodium 27.36mg 3%
Potassium 168.29mg 10%
Total Carbs 19.81g 19%
Sugars 0.55g 6%
Dietary Fiber 0.51g 6%
Protein 7.28g 42%
Vitamin C 9.8mg 47%
Vitamin A 0.1mg 6%
Iron 2.4mg 39%
Calcium 10.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
  • 21

Good Points

  • saturated fat free,
  • very low sodium

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