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Author Notes: This "risotto" recipe is the result of correcting some crazy-hot black-eyed peas one New Year's Day. My friend John liked it so much that we brought some to our favorite pizzeria to share with the owner. —Sadassa_Ulna
Serves a lot
- 3-1/2 cups cooked (or canned) black-eyed peas
- 1/4 pound thick-sliced bacon, chopped
- 1/2 big yellow onion, diced
- 2 cups chicken stock
- 1/4 cup orange juice
- 1/2 cup beer
- 1/2 teaspoon dried orange peel
- 1/4 teaspoon dried ground chipolte
- 1/2 teaspoon salt or to taste
- 1/2 cup pearl barley - NOT quick-cooking type
- 1 tablespoon vegetable oil
- Saute bacon and onion in oil in a large deep skillet until onion is soft.
- Add everything except the peas and barley; bring to a boil and add peas and barley.
- Reduce heat to simmer and continue cooking until barley is cooked through, stirring occasionally. Cooking time should be about 45 minutes or so.
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
Burnt Toast: Episode 13
A can-do tool.