Yield: 8 Servings
|4 cups||Black-eyed peas (about 2 cans)|
|1 cup||Onions; chopped fine|
|2||Cloves garlic; minced|
|2 tablespoons||Butter or vegetable oil|
|1 pinch||Ground allspice|
|1 pinch||(or more) cayenne|
|1½ tablespoon||Soy sauce (optional)|
|Plenty of freshly ground black pepper to taste|
|3 cups||Cooked brown rice|
|1 large||Ripe tomato; chopped|
|½ cup||Chopped scallions|
|Chopped fresh parsley|
|Sour cream or nonfat plain yogurt|
|Smoked cheddar cheese; grated (see note)|
Warm the black-eyed peas with their liquid in a saucepan. Saute the onions and garlic in the butter or oil until golden, about 10 minutes. Add the allspice, cayenne, and soy sauce. Stir this mixture into the warm peas.
If necessary, add a little water or vegetable broth to make it juicy.
Simmer gently for about 20 minutes to allow the flavors to marry. Stir often.
To serve, top the warm rice with the black-eyed peas and then the chopped fresh tomato, scallions, and parsley. Add sour cream or grated smoked cheddar cheese as well, however you like. (I have hot pepper sauce available at the table, since we like things spicy. You can play with this recipe a bit.)
NOTE: Regular sharp cheddar works too, but it doesn't have that smoky flavor (reminiscent of bacon).
(SUSAN BARTLETT SKUTT)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .