Deviled Black-Eyed Peas & Rice

 
 

We all can agree there are different ways to prepare vegetables. It’s the variety in how we prepare them that tend to keep meals interesting. 

For Sunday dinners at least once a month, my mom would cook a pot of black-eyed peas and another of rice. Inherently, I do the same from time to time, and many times have leftovers for the week ahead. So, I took the liberty to combine these dishes to make a meatless meal (#MeatlessMonday). This recipe makes six (6) servings, which leaves enough for lunch the next couple of days or a vegetable side for dinner.

With addition of fresh, flavorful vegetables I keep on hand, this Deviled Black-Eyed Peas dish has made the Favorite List in our home. Oh! and it’s budget-friendly, too!

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Ingredients

10 ounces of black-eyed peas, cooked. You can you frozen, if you prefer. 
Dash of salt
1 small garlic clove, chopped
1 small onion, chopped 
1/4 cup green pepper, chopped
1/2 cup celery, finely chopped
1 chicken or beef bouillon cube
2 1/2 cups boiling water
2 cup cooked rice
1 tbsp. butter
4 medium tomatoes, firm 
1/4 cup grated Parmesan cheese
1/2 cup bread crumbs or crackers (optional)
Tabasco/Hot sauce to taste (optional)
Oil

Instructions 

Combine peas, 1/2 teaspoon salt, garlic, onion, green pepper, celery and bouillon cube in a sauce pan. Cover the mixture with 2 1/2 cups of water, and cook over moderate heat until peas are tender. If you are using frozen peas, you will want to stir the mixture frequently to prevent sticking.

Once peas are tender; remove from the stove and drain the liquid.

Add rice, butter, and salt & pepper to taste. Toss until mixed well.

To keep the mixture hot/warm, sit the pan back on the stove but DO NOT turn on the burner.

Cut each tomato into three slices.

Mix the Parmesan cheese and bread crumbs. Dip the tomato slices into cheese mixture; dash with Tabasco sauce.

Saute slices in a skillet with small amount of hot oil heated through.

Arrange tomato slices in overlapping ring around the edge of the serving platter. Spoon peas mixture in center. Garnish with parsley.

Best served hot.

If you try this recipe, let me know what ya think! You can even leave a comment below, and don’t forget to snap a pic and tag it #veethebaker on Instagram! I LOVE seeing how you whipped it up in the kitchen!

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