Yield: 1 Servings
|1 \N||Strip of bacon, finely diced|
|1 medium||Onion, finely diced|
|2 smalls||Ribs of celery, finely diced|
|½ \N||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|
|\N \N||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