Black-Eyed Pea and Barley Risotto

By Sadassa_Ulna • July 29, 2012 • 0 Comments

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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.