Beans 'n' Greens ('n' Rice)
I decided to make black-eyed peas and greens for New Year's Day dinner. I began with the Hilah Cooking recipe, but as usual, I re-jiggered.
Giant Food in Lorton, VA, didn't have salt pork, so instead I diced up some extra-thick cut applewood-smoked bacon. I like oniony stuff, so I added a half-cup of diced onion and a minced garlic clove and sauteed it 'til translucent in the bacon fat. My wife likes her food less spicy than I do, so instead of jalapeno I diced up the same amount of green bell pepper. I dosed my bowl with Texas Pete.
To ensure long green for the year, I'm sauteed two kinds of chard with spinach in olive oil (with minced garlic). I served it all over jasmine rice. Here are some photos--
Getting the beans ready to soak last night.
The beans start to cook.
The jasmine rice is done, too.
The chard and spinach were sauteed with garlic.