Ben's Blackeyed Peas Over Tapatree-Infused Mirepoix Base With Jasmine Rice

Ben's recipes are pure adventure... Even he cautions that you must taste and adjust as you move along. With these ingredients, we think you'll no doubt end up in a delicious place!

Mirepoix:

2 T. EVOO (extra virgin olive oil)

1.5 c. chopped celery

1.5 c. chopped onion

1.5 cloves minced garlic

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1 T. tomato paste

2 T.+ Tapatree syrup (pref. early late)

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15 oz. diced tomatoes

15 oz. vegetable broth

1-2 cans of blackeyed peas

Water, salt & pepper as needed

Develop first set of mirepoix ingredients until the onions and celery are translucent, add second set of ingredients, then simmer another 5 minutes. Add balance of ingredients, simmer for 30-45 minutes or until reduced well.

Jasmine Rice:

Rince 3-times in cold water prior to cooking per package instructions to reduce starch. Remove from heat, stir in 1-2 T salted butter. Add 4-5 fresh thyme sprigs to the top, cover, let stand 10-minutes to infuse rice. Serve!

Bon appetit!