| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
T |
Olive oil |
| 1/2 |
T |
Butter |
| 1 |
|
Onion, chopped |
| 1 |
|
Clove, large garlic |
|
|
finely minced |
| 1 |
lb |
Black-eyed peas |
| 1 |
qt |
Chicken stock, homemade or |
|
|
canned |
| 1 |
qt |
Water |
| 1 |
t |
Fresh thyme -or- |
| 1/4 |
t |
Dried thyme |
| 1 |
|
Bay leaf |
| 1 |
lb |
Smoked ham hocks |
| 1/2 |
c |
Brown rice |
| 1 |
|
Lemon |
|
|
Salt and pepper to taste |
| 1 |
t |
Chopped chives |
INSTRUCTIONS
This recipe comes from Bert Greene's "Greene on Grains" which is an
excellent cookbook. I cooked it last night and I thought it was pretty
tasty. The recipe called for a ham bone but I didn't have one. I did
have some ham hocks so I used them instead. Heat oil and butter in a
soup pot. Add onion and saute for 1 minute. Add garlic. Saute for 5
minutes. Add peas, stock, water, thyme, bay leaf and ham hocks. Bring
to a boil. Lower heat to simmer and cook, partially covered, for 1
hour. Grate lemon rind for 1 tsp lemon rind. Juice lemon and reserve.
Add brown rice. Simmer, partially covered, for another 45 minutes or
until beans and rice are tender. If soup gets too thick, add a little
more stock or water. Remove ham hocks from soup and cut any meat off
bones. Chop meat and return to soup. Add lemon juice, lemon rind, salt
and pepper. Adjust seasonings. Simmer for 5 minutes. Sprinkle with
chives and serve. Serves 6-8. SEB1@DRMAIL.DR.ATT.COM (SHARON BADIAN)
REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from
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