About the Recipe
Blackeyed Peas packed with healthy nutrients!
Ingredients
6 slices bacon
1 medium onion, chopped
1⁄4 cup red bell pepper
4 cloves garlic minced
1⁄2 cup plus 1 tablespoon chopped,
fresh cilantro
1 pound fresh (or frozen)
black-eyed peas
2 cups water
1 1⁄4 cups cooked rice
1 Tablespoon Creole Seasoning
1⁄2 teaspoon celery flakes
1⁄4 teaspoon allspice
1 teaspoon finely ground, Brazilian
pink peppercorn
1 teaspoon parsley flakes
1 teaspoon lemon zest
1 cup chicken stock or tomato
bouillon, reconstituted
Salt and pepper to taste
Preparation
Coarsely chop the bacon and place it in a heavy saucepan over medium heat. Cook until bacon is browned and crispy. Set aside 1⁄4 of the cooked bacon pieces for garnish.
Add the chopped onion to the saucepan and cook over medium heat in the bacon grease until softened. Add the garlic and the chopped cilantro and cook for several minutes more, stirring.
Once the beans are fork-tender, stir in the rice and 1 cup of vegetable or chicken stock. Cover and simmer over low heat until rice is cooked. Check periodically and add more stock if needed—season with salt and pepper to taste.
Garnish with bacon and cilantro.
Note: Brazilian Rice and Peas better known as Hoppin’ John was passed down by out Afro-Brazilan ancestors.