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
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
In This Recipe
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.
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.