Blackeye beans with wild rice and herbs
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Blackeye beans |
| 1 | cup | Cooked wild rice |
| 1 | cup | Cooked white rice |
| 1 | large | Tomato; diced |
| 1 | Green bell pepper; diced | |
| 1 | cup | Whole kernel corn |
| Fresh herbs; for garnish | ||
| 3 | tablespoons | Fresh oregano; chopped |
| 1½ | tablespoon | Fresh thyme; chopped |
| 2 | tablespoons | White wine vinegar |
| 3 | tablespoons | Extra virgin olive oil |
| ½ | teaspoon | Salt; optional |
| Pepper; to taste | ||
Directions
DRESSING
Prepare blackeye beans according to dry packaged bean method below. Rinse and cover with fresh water. Bring to a boil and cook 30 to 40 minutes. Do not overcook. Beans should be firm.
Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, salt and pepper. Set aside.
On a platter, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked blackeyes. Add dressing and toss to combine. Season with additional salt and pepper. Garnish with fresh herbs. Serve immediately. Makes 16¾ cup servings.
DRY BEAN PREPARATION METHOD - Rinse beans well. In a saucepan, cover beans with water at least 2 inches above the beans and bring to a boil over high heat. Simmer for 5 to 10 minutes. Turn off heat and let stand at least one hour before proceeding with recipe.
mcRecipe 23Au96 patH
Posted to MC-Recipe Digest V1 #216 Date: Fri, 23 Aug 1996 19:21:22 -0700 (PDT) From: PatH <phannema@...>
NOTES : "Inspired by traditional Hoppin' John, this recipe combines blackeye beans and rice in a new way."
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