This healthier, stir-fried version of black-eyed-peas-and-rice "gets a ton of flavor from bits of bacon or ham, instead of a one-pound ham hock," says Bittman. It's a great way to use up holiday leftovers. Add whatever vegetables and grains you have on hand.
Ingredients
2 tablespoons olive oil
4 ounces slab bacon or smoked ham, cubed
2 onions, chopped
2 red bell peppers, chopped
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon chopped fresh rosemary or thyme, or 1 teaspoon dried
Salt and black pepper
2 cups cooked brown rice, preferably chilled
2 cups cooked or canned black-eyed peas, drained, liquid reserved
Chopped fresh parsley, for garnish
2 tablespoons olive oil
4 ounces slab bacon or smoked ham, cubed
2 onions, chopped
2 red bell peppers, chopped
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon chopped fresh rosemary or thyme, or 1 teaspoon dried
Salt and black pepper
2 cups cooked brown rice, preferably chilled
2 cups cooked or canned black-eyed peas, drained, liquid reserved
Chopped fresh parsley, for garnish
Instructions
Put the oil in a large skillet over medium-high heat. A minute later, add the bacon and cook, stirring occasionally, until the pieces are crisp and browned, 5 to 10 minutes. Pour off all but 2 tablespoons of the fat and lower the heat to medium. (If you're using smoked ham, which is very lean, you won't need to pour off any fat.) Add the onions, peppers, and garlic to the skillet and cook, stirring occasionally, until soft and browned, 5 to 10 minutes. Add the rosemary and a sprinkling of salt and pepper. Begin to add the rice, a bit at a time, breaking up any clumps and stirring it into the oil. When all the rice has been added and is glossy, add the peas with 1/2 cup of their liquid. Cook and stir until heated through, 1 to 2 minutes. Taste and adjust the seasoning. Serve, garnished with parsley. Serves 4.
Put the oil in a large skillet over medium-high heat. A minute later, add the bacon and cook, stirring occasionally, until the pieces are crisp and browned, 5 to 10 minutes. Pour off all but 2 tablespoons of the fat and lower the heat to medium. (If you're using smoked ham, which is very lean, you won't need to pour off any fat.) Add the onions, peppers, and garlic to the skillet and cook, stirring occasionally, until soft and browned, 5 to 10 minutes. Add the rosemary and a sprinkling of salt and pepper. Begin to add the rice, a bit at a time, breaking up any clumps and stirring it into the oil. When all the rice has been added and is glossy, add the peas with 1/2 cup of their liquid. Cook and stir until heated through, 1 to 2 minutes. Taste and adjust the seasoning. Serve, garnished with parsley. Serves 4.
Nutrition Information
Calories Per Serving: 407
Carbs: 45 G
Fiber: 7 G
Protein: 13 G
Fat: 20 G
Calories Per Serving: 407
Carbs: 45 G
Fiber: 7 G
Protein: 13 G
Fat: 20 G
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