- Serves a lot
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
What You'll Need
cooked (or canned) black-eyed peas
thick-sliced bacon, chopped
big yellow onion, diced
dried orange peel
dried ground chipolte
salt or to taste
pearl barley - NOT quick-cooking type
- 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.
Recipe by: Sadassa_Ulna
Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.