September 29, 2009

Rice & Black Eyed Peas

Rice & Black Eyed Peas

Makes: 6 servings

Created by The MDM Team, Wednesday, January 23, 2008
Black eyed peas aren't just a New Year's staple -- they're a year-round favorite. You won't need good luck to whip this decadent dish into shape. Simply follow the instructions for a palate-pleasing offering.

1/4 lb. bacon, sliced and diced
1/4 lb. breakfast sausage, crumbled
2 1/2 cups white onion, diced
3 tbsp. garlic, minced
1 cup celery stalks, peeled & diced
2 tbsp. paprika
1 12-oz. bottle beer
5 cups chicken stock
1 small ham bone
3 cups fresh black-eyed peas
2 tbsp. cornstarch
3 tbsp. water
2 lemons, juiced
Salt to taste
2 cups cooked white rice

In a medium, heavy bottom saucepot, render bacon over medium heat. Add breakfast sausage and cook until almost done. Add onions and garlic and cook until slightly caramelized. Add celery and paprika and wilt; add beer, reduce by 1/2. Add chicken stock, ham bone, and fresh black-eyed peas. Boil. Dissolve cornstarch in water and mix well into peas. Simmer over “low” heat 1 1/2 to 2 hours until peas are fully cooked and liquid is reduced to just cover the peas. You may need to add a little additional chicken stock or water; season with lemon juice and salt. Remove ham bone or hock before using. Combine black-eyed peas with cooked rice. May be prepared up to two days in advance.
Additional Tips
Ready in 2 hours

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