| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon; cut into 1" pieces. |
| 2 1/2 |
c |
Chicken broth |
| 1 |
c |
Dried black-eyed peas, sorted — and |
| 2 |
md |
Stalks celery; sliced 1 large |
INSTRUCTIONS
Recipe by: Pasta, Rice & Beans onion -- chopped 1 1/2 tablespoons fresh
savory leaves or 1-1/2 tsp. 1 clove garlic -- finely chopped 3 medium
carrots -- thinly sliced 1 large green bell pepper -- cut
into 1" 1/2 cup Monterey jack cheese -- shredded with
jalapeno peppers Cook bacon in 10" skillet over med. heat, stirring
occasionally, until crisp. Remove bacon with slotted spoon and drain. Drain
fat from skillet. Heat broth, peas, celery, onion, savory and garlic to
boiling in same skillet. Boil uncovered 2 min.; reduce heat. Cover and
simmer about 40 min., stirring occasionally, until peas are almost tender
(do not boil or peas will burst). Stir in carrots and bell pepper. Heat to
simmering. Cover and let simmer about 13 min., stirring occasionally, until
vegetables are tender; stir. Sprinkle with cheese and bacon.
Posted to MM-Recipes Digest V4 #082 by Bruce Dungey
<bruce_d@wh.camtech.net.au> on Mar 23, 1997
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