INGREDIENTS

INSTRUCTIONS

Traditional New Year's good luck dish of the American Southern States has 4
ounces of sliced bacon, cut crosswise into 1/2 wide pieces. (1/4" dice if
using slab bacon with its rind removed). Brown, crisp, drain on paper
toweling. Reserve 3 tablespoons of the bacon fat and use it to saute onion
etc. McNair's touch: white rice cooked in broth; diced red and/or green
peppers. The crisp bacon would be crumbled and used as a garnish.
*Degrees of doneness: Cooked Black-eyed peas, canned or homemade, may be
used in place of frozen: but canned tend to be fully cooked and too soft.
The beans should be done yet crunchy (about 20 to 30 minutes shy of
tender). Frozen peas are ideal for this recipe. They require an additional
20-30 minutes cooking (check package). TIP: Dried BEP's double their volume
when cooked.
In a heavy saucepan over medium-high, add oil and onion. Stir to coat
onion. When hot enough to saute, add celery and bell peppers. Saute until
the vegetables are soft, about 5 mins. Add cooking spray or a little water
if necessary to prevent browning.
Stir in the peas, garlic, thyme, bay leaf, and just enough water (broth) to
cover barely. Bring to a boil, then reduce the heat to maintain a gentle
simmer and cook, partially covered, until the peas are tender but still
hold their shape, 15 to 25 minutes.
Meanwhile, cook the rice (white or brown) in broth. TIP: Brown rice may be
cooked in water with a piece of lemon peel (dime-sized).
Stir tomato concasser into peas and simmer uncovered, about 5 minutes. Stir
in the rice, season to taste with salt and generous amount of ground pepper
and hot sauce, and heat through, about 2 minutes. Stir in most o the green
onion and chopped parsley. Transfer to a serving dish, garnish with parsley
sprigs and serve hot.
Credits: James McNair's Beans and Grains (1997: Chronicle). Tested
patHanneman. PER SERVING: 257 cals, 2.7 g fat (8.2%)
MEAT VARIATIONS: If we added 4 ounces 1/4" dice lean ham: PER SERVING: 282
cals, 3.6 g fat (10.2%). 4 ounces lean bacon, crisped and crumbled: PER
SERVING: 333 cals, 5.8 g fat (14.1%)
Recipe by: James McNair's Beans & Grains (1997) /patH
Posted to Digest eat-lf.v097.n323 by KitPATh <phannema@wizard.ucr.edu> on
Dec 22, 1997

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