skillet hoppin' john
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Strip of bacon, finely diced |
| 1 medium | Onion, finely diced |
| 2 smalls | Ribs of celery, finely diced |
| ½ | Small red and green bell pepper, finely diced |
| 1 tablespoon | Seasoned rice wine vinegar |
| 2 cans | (15-16 oz. each) blacke-eyed peas, rinsed and drained |
| ¼ cup | Whipping cream |
| Salt, ground red pepper to taste | |
| ¼ cup | Minced fresh cilantro |
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@...> Date: Tue, 7 Jan 1997 11:07:29 -0500
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