Okra And Black-Eye Pea Saute

By á-170456

Ingredients

• BLACK-EYE PEAS:
• 1/4 pound strip bacon cut 1/4" pieces
• 1 cup diced yellow onion
• 1 1/2 tablespoons chopped garlic
• 3 cups cut fresh okra in rounds
• 2 cups fresh corn kernels
• 2 fresh small red hot chiles chopped
• 2 cups cooked Black-Eyed Peas (listed below)
• 1 cup diced green onion
• Salt to taste
• Freshly-ground black pepper to taste
• 2 cups black-eye peas
• Water to cover
• 1 onion quartered, with
• 1 bay leaf attached with
• 1 clove
• 1/2 teaspoon ground black pepper
• Salt to taste
• OVEN DRIED CHERRY TOMATOES:
• 2 cups cherry tomatoes halved
• Salt to taste
• Freshly-ground black pepper to taste
• Sprinkle brown sugar
• 6 thyme sprigs - (to 7)
• GARNISH:
• Freshly chopped parsley and Italian
• parsley leaves

Details

Servings 4

Preparation

Step 1

In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.

For the Black-Eye Peas: Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining.

For the Oven-dried Tomatoes: Preheat oven to 250 degrees.

Place the cut cherry tomatoes on a sheet pan, cut-side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don't burn.

This recipe yields 4 to 6 servings.