Black-Eye Peas and Rice – beans – Hope you will like this one also, it is one of the best beans. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 1 onio
- water/broth for saute
- 1 15oz can peeled tomatoes, drained or equivalent amount of fresh tomatoes (~1.5 cups)
- 1 15oz can Black Eye Peas, drained
- 2 cups cooked white rice (I used a mixture of white/brown basmati)
- Salt, pepper, garlic powder for seasoning
Directions:
Chop the onion and saute it in a good size frying pan with the broth.
If you are using fresh tomatoes, add them and cook until they are
soft. Stir in the remaining ingredients and heat through.
Makes about 3-4 servings, as a main course casserole
NOTES: Don”t drain the tomatoes and black-eyes completely. You need a
little “juice” to make it a nice mushy (comforting) casserole.
This recipe was from a TV program here in Raleigh NC called “Souther
Sportsman”. I just took out the oil and bacon.
Serves:
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