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Okra And Black-Eye Pea Saute

Type: Vegetables
Serves: 6 people

Recipe Ingredients

1/4 lb 113g / 4ozStrip bacon - cut 1/4" pieces
1 cup 62g / 2.2ozDiced yellow onion
1 1/2 tablespoons 22mlChopped garlic
3 cups 711mlCut fresh okra in rounds
2 cups 125g / 4.4ozFresh corn kernels
2   Fresh small red hot chiles - chopped
2 cups 474mlCooked Black-Eyed Peas - (listed below)
1 cup 62g / 2.2ozDiced green onion
  Salt - to taste
  Freshly-ground black pepper - to taste
  Black Eye Peas
2 cups 474mlBlack-eye peas
  Water - to cover
1   Onion - quartered, with
1   Bay leaf - attached with
1   Clove
1/2 teaspoon 2.5mlGround black pepper
  Salt - to taste
  Oven Dried Cherry Tomatoes
2 cups 125g / 4.4ozCherry tomatoes - halved
  Salt - to taste
  Freshly-ground black pepper - to taste
  Sprinkle brown sugar
6   Thyme sprigs - (to 7)
  Freshly chopped parsley and Italian
  Parsley leaves

Recipe Instructions

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.

MELTING POT with Tanya Holland - (Show # MP-1B73) - from the TV FOOD NETWORK


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