Black-Eyed Pea and Barley Risotto

By • July 29, 2012 • 0 Comments



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
  1. Saute bacon and onion in oil in a large deep skillet until onion is soft.
  2. Add everything except the peas and barley; bring to a boil and add peas and barley.
  3. Reduce heat to simmer and continue cooking until barley is cooked through, stirring occasionally. Cooking time should be about 45 minutes or so.
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