Alpine Black Eyed Peas and Rice Delight

Ingredients

In this Alpine adaptation of the Barbadian Black Eyed Peas and Rice, we incorporate traditional Alpine ingredients such as smoked bacon, onions, and mushrooms to enhance the flavor profile. These additions bring a rich and savory taste to the dish, perfectly complementing the creamy texture of the black-eyed peas. The fusion of Barbadian and Alpine cuisines creates a unique and delightful culinary experience. We alse have the original recipe for Bajan Black Eyed Peas and Rice, so you can check it out.

• 2 cups (400g) black-eyed peas 2 cups (400g) black-eyed peas
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (200g) rice 1 cup (200g) rice
• 4 slices smoked bacon, diced 4 slices smoked bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 15g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the black-eyed peas under cold water and soak them overnight.
2. 2.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set it aside.
3. 3.
   In the same pot, sauté the chopped onion and minced garlic until they become translucent.
4. 4.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
5. 5.
   Drain the soaked black-eyed peas and add them to the pot along with the vegetable broth, dried thyme, and paprika. Season with salt and pepper.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes or until the black-eyed peas are tender.
7. 7.
   While the black-eyed peas are cooking, prepare the rice according to package instructions.
8. 8.
   Once the black-eyed peas are cooked, stir in the cooked rice and crispy bacon. Adjust the seasoning if needed.
9. 9.
   Serve the Alpine Black Eyed Peas and Rice hot, garnished with fresh parsley.

Treat your ingredients with care...

• Black-eyed peas — Make sure to soak the black-eyed peas overnight to ensure they cook evenly and become tender.
• Smoked bacon — Choose a high-quality smoked bacon to add a rich and smoky flavor to the dish.
• Mushrooms — Use fresh mushrooms and slice them evenly for a consistent texture in the dish.
• Rice — Follow the package instructions to cook the rice perfectly, ensuring it is fluffy and not overcooked.
• Fresh parsley — Use fresh parsley as a garnish to add a touch of freshness and color to the dish.

Tips & Tricks

• For a vegetarian version, omit the smoked bacon and use vegetable broth instead of chicken broth.
• Add a splash of white wine to the pot while cooking the black-eyed peas for an extra layer of flavor.
• Serve the dish with a dollop of sour cream or Greek yogurt for added creaminess.
• Experiment with different types of mushrooms, such as porcini or chanterelles, to elevate the dish's flavor.
• Sprinkle some grated Alpine cheese, such as Gruyère or Emmental, on top of the dish before serving for a cheesy twist.

Serving advice

Serve the Alpine Black Eyed Peas and Rice as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside roasted meats or grilled sausages.

Presentation advice

Present the Alpine Black Eyed Peas and Rice in a rustic serving dish, garnished with a sprig of fresh parsley. The combination of the black-eyed peas, rice, and colorful mushrooms creates an inviting and comforting visual appeal.