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Randy Smith

    • Black-Eye Peas and Rice

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Digest, Oct., Fatfree 3 Servings

    INGREDIENTS

    1 Onion
    x Water/broth for saute
    1 15 oz can peeled tomatoes,
    Drained
    Or equivalent amount of
    Fresh tomatoes (~1.5 cups)
    1 15 oz can Black Eye Peas,
    Drained
    2 c Cooked white rice
    x Salt, pepper, garlic powder
    For seasoning

    INSTRUCTIONS

    Chop the onion and saute it in a good size frying pan with the broth. If
you are using fresh tomatoes, add them and cook until they are soft. Stir
in the remaining ingredients and heat through.
Makes about 3-4 servings, as a main course casserole
NOTES: Don't drain the tomatoes and black-eyes completely. You need a
little "juice" to make it a nice mushy (comforting) casserole.
I really liked it with a generous amount of pepper.
This recipe was from a TV program here in Raleigh NC called "Southern
Sportsman".  I just took out the oil and bacon. I thought it was pretty
funny to find a healthy recipe (with modifications) off a TV show that
talks about hunting and shooting and fishing (and eating..frying...the
"catch"...yuk). Guess this recipe is for the days when the rabbits, deer,
ducks, and trout are smarter!!
Posted by Lauren Bednarcyk <saslab@unx.sas.com> to the Fatfree Digest
[Volume 11 Issue 8], Oct. 8, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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