Recipe - Hippennasse

1 cup Dried blackeyed peas
1 tablespoon Vegetable oil
1 md Onion, chopped
1 Clove garlic, minced
1 small Red or green bell pepper,
stemmed, seeded, finely
chopped
One half teaspoon Crushed red pepper flakes,
or to taste
1 tablespoon Fresh thyme, chopped (or 1
teaspoon dried thyme,
crushed)
1 Bay leaf
One half cup Longgrain white rice
1 One half cup Chicken broth
One fourth teaspoon Salt, or to taste
One half teaspoon Freshly ground black pepper

1. Place dried peas in a colander and rinse thoroughly with cold water,
picking through and discarding shriveled or discolored peas. In a large
bowl, cover peas with about 1 quart water; soak overnight. Drain and
discard water; rinse again.

2. Place pease in a large pan with about 5 cups water. Bring to a boil,
reduce the heat and simmer, uncovered, about 25 to 30 minutes, until just
tender. Drain.

3. While the peas are cooking, heat oil in a large nonstick skillet over
medium heat. Add the onion, garlic and bell pepper; saute 5 minutes. Add
the crushed pepper flakes, thyme and bay leaf. Cook 1 minute. Then stir in
the rice, broth, salt and pepper. Bring to a boil, reduce the heat, cover
and cook 15 minutes.

4. Stir in the cooked peas, cover and cook an additional 5 minutes. Discard
bay leaf and adjust the seasonings before serving.

NOTES : Adapted from "LowFat Soul" by Jonell Nash. MC formatted 2/25/97 by
MsRooby@sprintmail.com
Recipe by: Seattle Times 2/12/97

Posted to MCRecipe Digest V1 #485 by "Rooby" MsRooby@sprintmail.com on
Feb 26, 1997.