| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black-eyed peas or 2 cups shelled; fresh, black-eyed peas |
| 4 |
|
Thick bacon slices; cut into 1/2 inch pieces OR 1/4 lb. salt pork |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped green bell pepper; (I omitted this.. don't like peppers) |
| 1 |
|
Garlic clove; minced |
|
|
About 2 cups water |
| 1 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1/16 |
ts |
Red; (cayenne) pepper (try 1/8 t. if you prefer) |
| 3 |
c |
Cooked long-grain rice |
INSTRUCTIONS
I've tried this. It's good. It's from Country Tastes: Best Recipes From
America's Kitchens by Beatrice Ojakangas
Wash beans and pick over, removing any pebbles or dirt. Add cold water to
cover. Soak 12 hours or overnight. The quick-soak method can be used (Wash
and pick over beans; place in a large saucepan. Cover with water and bring
to a boil. remove from heat. Cover and let stand 1 hour.) If using fresh
peas, this isn't necessary. Rinse peas and drain. Cook bacon in a Dutch
oven until browned. Add onion, green pepper and garlic. Sauté until onion
is tender. Add beans or peas, 2 cups water and seasonings. Cover and simmer
40 to 50 minutes or until beans or peas are tender, adding water as
necessary. Remove bay leaf. Stir in cooked rice. Cover and continue
simmering about 10 minutes or until liquid is absorbed. Makes 6 servings.
VARIATION: Red Beans and Rice: Soak red beans as directed in Hopping John,
above. Drain beans and place in a large pot. If desired, add 1 (1-pound)
smoked ham hock. Add cold water to cover. Omit bacon and green pepper. Add
onion, garlic, salt, bay leaf and red pepper. Bring to a boil, then reduce
heat and simmer, covered, about 3 hours or until beans are tender. Serve
over hot cooked rice. Makes about 6 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Valerie Whittle"
<catspaw@inetnow.net> on Dec 28, 1997
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