| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Beans & leg, Lowfat, Seattle tim | 6 | Servings | |
INGREDIENTS
| 1 | c | Dried black-eyed peas |
| 1 | tb | Vegetable oil |
| 1 | md | Onion, chopped |
| 1 | Clove garlic, minced | |
| 1 | sm | Red or green bell pepper, stemmed, seeded, finely chopped |
| 1/2 | ts | Crushed red pepper flakes, or to taste |
| 1 | tb | Fresh thyme, chopped (or 1 teaspoon dried thyme, crushed) |
| 1 | Bay leaf | |
| 1/2 | c | Long-grain white rice |
| 1 1/2 | c | Chicken broth |
| 1/4 | ts | Salt, or to taste |
| 1/2 | ts | Freshly ground black pepper |
INSTRUCTIONS
1. Place dried peas in a colander and rinse thoroughly with cold water, picking through and discarding shriveled or discolored peas. In a large bowl, cover peas with about 1 quart water; soak overnight. Drain and discard water; rinse again. 2. Place pease in a large pan with about 5 cups water. Bring to a boil, reduce the heat and simmer, uncovered, about 25 to 30 minutes, until just tender. Drain. 3. While the peas are cooking, heat oil in a large nonstick skillet over medium heat. Add the onion, garlic and bell pepper; saute 5 minutes. Add the crushed pepper flakes, thyme and bay leaf. Cook 1 minute. Then stir in the rice, broth, salt and pepper. Bring to a boil, reduce the heat, cover and cook 15 minutes. 4. Stir in the cooked peas, cover and cook an additional 5 minutes. Discard bay leaf and adjust the seasonings before serving. NOTES : Adapted from "Low-Fat Soul" by Jonell Nash. MC formatted 2/25/97 by [email protected] Recipe by: Seattle Times 2/12/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <[email protected]> on Feb 26, 1997.
A Message from our Provider:
“There’s hope. There’s God.”