Recipe - Blackeye Beans With Wild Rice And Herbs

1 pound Blackeye beans
1 cup Cooked wild rice
1 cup Cooked white rice
1 lg Tomato; minced
1 Green bell pepper; minced
1 cup Whole kernel corn
Fresh herbs; for garnish

DRESSING
3 tablespoon Fresh oregano; chopped
1 One half tablespoon Fresh thyme; chopped
2 tablespoon White wine vinegar
3 tablespoon Extra virgin olive oil
One half teaspoon Salt; optional
Pepper; to taste

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 16 Three fourths 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 MCRecipe Digest V1 #216

Date: Fri, 23 Aug 1996 19:21:22 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : "Inspired by traditional Hoppin' John, this recipe combines
blackeye beans and rice in a new way."