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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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It?s considered de rigueur to eat this for good luck in the South on New Year?s Day, with cornbread and winter greens as accompaniment, but it?s just as good any day of the winter when you want something to warm you up. Adapted from The Onion Skin, December 2008. onion, water, black-eyed peas, bay leaf, red bell pepper, long-grain white rice, salt, pepper cvt Ingredients:
64 g cooked bacon, net from 1/2 lb |
1 tbs. olive oil |
1 medium onion |
5 cups water |
3 servings (1 cup dry) black-eyed peas |
1/2 cup chopped red bell pepper |
1 cup long-grain white rice |
1 salt and pepper to taste |
Directions:
1. Cube Vermont Smoke & Cure bacon.
2. Heat olive oil in a large, heavy-bottomed pot and lightly brown bacon, about 5 minutes. Dice onion and cook another 5 minutes.
3. Rinse black-eyed peas and add to pot along with water and one bay leaf. Bring water to a boil and cook, covered, at a simmer until black-eyed peas are tender but not mushy (about 1 hour) and about 2 cups of liquid remain.
4. Add chopped bell pepper, long-grain white rice, and salt and pepper to taste. Cook, covered, for 20 minutes, at lowest temperature.
5. Remove lid and check seasonings. Serve warm with skillet cornbread and braised greens.
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