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Okra and Black-Eye Pea Saute

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Okra and Black-Eye Pea Saute

Recipe courtesy Tanya Holland

 

 

1/4 pound strip turley bacon, cut into 1/4-inch pieces Or leave out

1 cup yellow onion, diced

1 1/2 tablespoon garlic, chopped

3 cups fresh okra, cut into rounds

2 cups fresh corn kernels

2 fresh small red hot chiles, chopped

2 cups cooked black-eyed peas, recipe follows

1 cup green onion, diced

Oven dried cherry tomatoes, recipe follows

Salt

Pepper

Freshly chopped parsley and Italian parsley leaves, for garnish

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.

 

Black-Eye Peas:

2 cups black-eye peas

Water, to cover

1 onion, quartered, with a bay leaf attached with a clove

1/2 teaspoon ground black pepper

Salt

 

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.

 

Oven-dried Tomatoes:

2 cups cherry tomatoes, halved

Salt and freshly ground black pepper

Sprinkle brown sugar

6 or 7 thyme sprigs

 

Preheat oven to 250 degrees F.

 

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.

 

 

Yield: 4 to 6 servings

Prep Time: 40 minutes

Cook Time: 7 hours 15 minutes

Difficulty: Easy

 

 

 

 

 

 

 

 

 

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