Sunday, November 09, 2008

Black Eyed Peas (not the band)

Time to get back to important matters on this blog, like good food.

Lately I've enjoyed rediscovering a favorite of my southern upbringing - black eyed peas. Last night the Remarkable Marcy pulled a Vegetarian Times recipe for Black-Eyed Pea Patties with Corn and Cilantro. We served it with a side of Collard Greens prepared with a recipe off my friend The Chef From Hell's blog. Great stuff!

One of our favorite BEP dishes actually was the result of a mix up when I screwed up the recipe of the traditional Hoppin' John dish. I can't remember exactly how I managed to use bulghur instead of rice, but the result was terrific. Here's the recipe for Hoppin' Sully.

Hoppin' Sully

2 T canola or olive oil
1 cup chopped onions
1 clove garlic, minced
2 cups chopped tomatoes
1/4 cup water
1/2 tsp dried basil
1/4 tsp dried thyme
3 cups cooked bulghur wheat
2 cups cooked black eyed peas

Heat oil in large skillet and saute onion and garlic.
Add tomatoes, water and spices. Simmer covered for 5 minutes.
Add bulghur and beans, pinch of sea salt and pepper.
Cover and simmer for 15 minutes or until golden-brown crust forms on the bulghur.

A liberal shake of Tabasco atop this really helps warm body and soul on cool autumn and winter nights.


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