Recipe - Skillet Hoppin John

1 Strip of bacon, finely minced
1 md Onion, finely minced
2 small Ribs of celery, finely minced
One half Small red and green bell
pepper, finely minced
1 tablespoon Seasoned rice wine vinegar
2 cn (1516 oz. each) blackeeyed
peas, rinsed and drained
One fourth cup Whipping cream
Salt, ground red pepper to
taste
One fourth cup Minced fresh cilantro

I know it's a little late for this dish, but I made it for dinner last
night and it was delicious. It was published in the Chicago Tribune a
couple of weeks ago.

Cook bacon and onion in large nonstick skillet until onion begins to
soften, 34 minutes. Add celery and bell peppers. Cook over mediumhigh
heat, stirring often, until vegetables begin to brown at edges, 56
minutes.

Pour in vinegar, cook for several seconds, then add peas; heat briefly. Add
cream and reduce heat to low. Simmer gently 2 to 3 minutes to thicken. Add
salt and red pepper to taste. Remove from heat, stir in cilantro and serve.

It made 2 big servings.

NOTE: I used 2 Morningstar Farms breakfast strips instead of bacon and
sauteed that with the onions in canola oil.
Posted to EATL Digest 06 Jan 97

From: Cheryl Mainard cmainard@ARTIC.EDU

Date: Tue, 7 Jan 1997 11:07:29 0500