Skillet hoppin' john

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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