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| Hoppin John (Vegetarian)
3 cups of black eyed peas; frozen, (*)
1 tablespoon of peanut oil; plus vegetable cooking spray; as needed
1 1/2 cup of chopped yellow onion
1 cup of chopped celery
1 cup of red and green bell peppers;
1 tablespoon of minced garlic
1 tablespoon of fresh thyme leaves
1 Bay leaf
1 cup of long-grain white rice
1 1/2 cup of low sodium vegetable broth;
2 cups of chopped tomato; peeled and diced
Salt and black pepper
Bottled Louisiana-style hot
3/4 cup of chopped green onions;
1/2 cup of Italian parsley; chopped |
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Traditional New Years 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 sauté onion etc. McNairs 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 BEPs double their volume when cooked. In a heavy saucepan over medium-high, add oil and onion. Stir to coat onion. When hot enough to sauté, add celery and bell peppers. Sauté until the vegetables are soft, about 5 minutes. 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 McNairs Beans and Grains (1997: Chronicle). Yields: 6 Servings Tested Pat Hanneman. 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 McNairs Beans & Grains (1997) /patH Posted to Digest eat-lf.v097.n323 by KitPATh on Dec 22,
1997 ºF. New Year's/Resolutions What's your resolution? |
