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Add a photoServings: 12
Ingredients
- 1 lb Blackeye beans
- 1 c. Cooked wild rice
- 1 c. Cooked white rice
- 1 lrg Tomato, diced
- 1 x Green bell pepper, diced
- 1 c. Whole kernel corn Fresh herbs, for garnish
- 3 Tbsp. Fresh oregano, minced
- 1 1/2 Tbsp. Fresh thyme, minced
- 2 Tbsp. White wine vinegar
- 3 Tbsp. Extra virgin extra virgin olive oil
- 1/2 tsp Salt, optional Pepper, to taste
Directions
- 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 min. Don't overcook. Beans should be hard.
- Prepare dressing by whisking together oregano, thyme, white wine vinegar, extra virgin olive oil, salt and pepper. Set aside.
- On a platter, combine white and wild rice, tomato, onion, bell pepper and corn. Add in cooked blackeyes. Add in dressing and toss to combine. Season with additional salt and pepper. Garnish with fresh herbs. Serve immediately.
- Makes 16 3/4 c. 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 - 10 min. Turn off heat and let stand at least one hour before proceeding with recipe.
- NOTES : "Inspired by traditional Hoppin' John, this recipe combines blackeye beans and rice in a new way."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 109 | |
| Calories from Fat 33 | 30% |
| Total Fat 3.74g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 145mg | 4% |
| Total Carbs 16.92g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.21g | 1% |
| Protein 2.85g | 5% |
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