Project Description

Recipe Ingredients:

  • 1 pound dry black-eyed beans

  • 1⁄4 pound turkey bacon

  • 1 cup chopped onion

  • 2 cups canned whole tomatoes

  • 2 teaspoons salt

  • 3⁄4 teaspoon oregano

  • 1⁄2 teaspoon thyme

  • 1⁄2 teaspoon rosemary

  • 1⁄4 teaspoon pepper

  • 3⁄4 cup (3 oz) grated reduced-fat Cheddar cheese

Instructions

Soak beans by preferred method. Cut bacon into 1-inch pieces. Cook in Dutch oven or heavy pot until fat is rendered. Add onions and cook until tender. Add tomatoes with their liquid, breaking them up with a spoon. Add 1-1⁄2 cups water, seasonings and soaked, drained blackeyes. Simmer, covered until beans are just tender (about 30 minutes). Stir in cheese, pour mixture into 3-quart rectangular casserole and bake uncovered 30-40 minutes at 375º F. Makes 6 to 8 servings. (For a Soup/Stew like consistency, eliminate the baking step.) Serve this as a dinner entree or a one-dish supper. Goes great with cornbread.