Red Red Sazon Stewed Peas
This delicious recipe was inspired by a dish called 'Red Red'. It's an African dish with black eyed peas and the 'red red' refers to red palm oil and tomatoes used in the dish. We changed things up just a little and incorporated a Spanish influence with achiote oil and Sazon Seasoning.
Super healthy, great color, filling and very tasty, this one was a HUGE thumbs up in the test kitchen. This dish can be served alone as a stew or over rice as we have done here. We always make a big batch of rice/quinoa mix that we can add to dishes throughout the week.
Our Sazon Seasoning is hand blended from achiote (aka annatto), garlic, onion, cumin, coriander, Mexican oregano and cilantro.
- 2 14.5 ounce cans of black eyed peas or 8 oz dry beans, soaked and cooked
- 1 Tablespoon achiote oil
- 1 medium onion, chopped
- 1 28 ounce can of crushed tomatoes - no salt added
- 2 Tablespoons tomato paste
- 2 Tablespoons Sazon Seasoning
- 2-3 cups water or vegetable stock
- 1 teaspoon Red Pepper Flakes
- 2 cups cooked rice or rice/quinoa mix
- Heat Achiote Oil in a large saucepan over medium heat
- Add onions and saute for 3-4 minutes, stirring often
- Add tomato paste and Sazon Seasoning stirring until combined and heated through, about 1-2 minutes
- Add tomatoes and continue cooking for about 10 minutes, adding the water/vegetable broth as needed to maintain a liquid consistency
- Add the beans, bring to a low boil and simmer for another 10-15 minutes, again, adding water to maintain desired consistency
- Serve hot over rice