2½ cups black-eyed peas, frozen
2 tbsps. soybean oil
1 medium white onion, diced
2 garlic cloves, minced
2 cups tomatoes, ripe peeled diced
1 tsp. thyme leaves
1 tbsp. apple cider vinegar
1 tsp. sugar
1/4 tsp. red pepper flakes
3 cups cooked long grained rice
1/4 cup parsley, minced
Salt and pepper to taste
Procedure:
In a large stockpot or Dutch oven, combine peas, 1 teaspoon salt and enough water to cover. Simmer peas over medium low heat until tender, about 20 minutes.Drain peas and set aside. Heat Dutch oven over medium heat and add the oil and onion. Cook and stir the onion unit tender about 5 minutes. Add the garlic and continue to cook another minute. Add the tomatoes, thyme, vinegar, sugar and red pepper flakes.Cook another 15 minutes, stirring occasionally. Add the black-eyed peas and continue to cook for 15 more minutes. Stir in the cooked rice and parsley. Season with salt and freshly ground pepper to taste
Recipe Type: Authentic2 tbsps. soybean oil
1 medium white onion, diced
2 garlic cloves, minced
2 cups tomatoes, ripe peeled diced
1 tsp. thyme leaves
1 tbsp. apple cider vinegar
1 tsp. sugar
1/4 tsp. red pepper flakes
3 cups cooked long grained rice
1/4 cup parsley, minced
Salt and pepper to taste
Procedure:
In a large stockpot or Dutch oven, combine peas, 1 teaspoon salt and enough water to cover. Simmer peas over medium low heat until tender, about 20 minutes.Drain peas and set aside. Heat Dutch oven over medium heat and add the oil and onion. Cook and stir the onion unit tender about 5 minutes. Add the garlic and continue to cook another minute. Add the tomatoes, thyme, vinegar, sugar and red pepper flakes.Cook another 15 minutes, stirring occasionally. Add the black-eyed peas and continue to cook for 15 more minutes. Stir in the cooked rice and parsley. Season with salt and freshly ground pepper to taste
Book: My New Orleans
Author: John Besh
Publisher:
Recipe Author: Chef John Besh
Source:http://www.ldaf.state.la.us/portal/Portals/0/News/MarketBulletins/mb2012-04-19.pdf