| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Strip of bacon, finely diced |
| 1 |
md |
Onion, finely diced |
| 2 |
sm |
Ribs of celery, finely diced |
| 1/2 |
|
Small red and green bell pepper, finely diced |
| 1 |
tb |
Seasoned rice wine vinegar |
| 2 |
cn |
(15-16 oz. each) blacke-eyed peas, rinsed and drained |
| 1/4 |
c |
Whipping cream |
|
|
Salt, ground red pepper to taste |
| 1/4 |
c |
Minced fresh cilantro |
INSTRUCTIONS
I know it's a little late for this dish, but I made it for dinner last
night and it was delicious. It was published in the Chicago Tribune a
couple of weeks ago.
Cook bacon and onion in large non-stick skillet until onion begins to
soften, 3-4 minutes. Add celery and bell peppers. Cook over medium-high
heat, stirring often, until vegetables begin to brown at edges, 5-6
minutes.
Pour in vinegar, cook for several seconds, then add peas; heat briefly. Add
cream and reduce heat to low. Simmer gently 2 to 3 minutes to thicken. Add
salt and red pepper to taste. Remove from heat, stir in cilantro and serve.
It made 2 big servings.
NOTE: I used 2 Morningstar Farms breakfast strips instead of bacon and
sauteed that with the onions in canola oil.
Posted to EAT-L Digest 06 Jan 97
From: Cheryl Mainard <cmainard@ARTIC.EDU>
Date: Tue, 7 Jan 1997 11:07:29 -0500
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