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Author Notes: This is a hoppin john meets cassoulet. I made it originally with an heirloom variety of bean called Arikara, but it also works well with black eyed peas. The beans are cooked in the oven with a sun dried tomato-infused broth, and then finished under the broiler with a tomatoey, basil breadcrumb topping. —Fairmount_market
For the beans
- 2 cups dried black eyed peas
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 6 halves sun dried tomatoes (dried, not in oil)
- 4 cups vegetable stock
- 1/4 teaspoon red pepper flakes
For the topping
- 1/2 cup bread crumbs
- 1/4 cup grated pecorino romano cheese
- 6 cherry tomatoes, chopped
- 6 basil leaves, chopped
- 6 chives, chopped
- 1 tablespoon olive oil
- Soak the beans for a few hours to overnight in plenty of water.
- Preheat the oven to 300 degrees. Heat the vegetable broth and add the sun-dried tomatoes to soak. When the tomatoes are soft (after about 20 minutes), dice them.
- In a Dutch oven, saute the onions, garlic, and red pepper flakes in olive oil until the onions are very soft and have started to caramelize.
- Add the broth and sun-dried tomatoes to the pot. Drain the beans and add these to the pot. When they come up to a simmer, transfer the pot, uncovered, to the oven. Cook for about an hour, checking occasionally to test the beans for tenderness and to make sure that there is still enough liquid in the pot.
- When the beans are the desired tenderness, remove from the oven and check for seasoning, adding plenty of salt and more pepper to taste. Heat the broiler. Mix together the bread crumb topping and sprinkle this over the beans. Place the pot under the broiler for about 5 minutes until the topping is golden brown.
- This recipe was entered in the contest for Your Best Stale Bread