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baronessekatI totally forgot to post this last month after I tried it.
From: 365 Favorite Brand Name Slow Cooker Recipes & More, page 160
4 strips uncooked bacon, chopped
1 large onion chopped
2 cloves garlic, minced
2 cans (15 oz each) black-eyed peas, undrained
1 can (14.5 oz) reduced sodium chicken broth
3-4 tablespoons Frank's Original Redhot Cayenne Pepper Sauce
1 tsp dried thyme leaves
1 bay leaf
2 cups cooked long grain rice
2 Tbsp minced fresh parsley
1. cook bacon, onion and garlic over medium high heat 5 minutes or until vegetables are tender
2. add peas with liquid, broth, 1/2 cup water, Redhot sauce, thyme and bay leaf. Bring to boil. Reduce heat to low and cook covered 15 minut3s, stirring occasionally. Remove and discard bay leaf
3. combine rice and parsley in medium bowl. spoon rice evenly into 6 serving bowls. Ladle soup over rice.
Makes 6 servings.
Note: for an attractive presentation, pack rice mixture into small ramekin dishes, unmold into soup bowls and ladle soup around rice.
My notes: I didn't have a bay leaf so I did not use it and I used a combination of Anchor Bar wing sauce and regular tobasco sauce instead of the redhot sauce (because that's what I had in the house).
Next time I make it I will cook the bacon fully then cook the veggies in the bacon fat. I didn't like the kinda chewy bacon texture.
I might also add some cajun seasoning. But all in all, the soup was good.
Rating: 3.75
From: 365 Favorite Brand Name Slow Cooker Recipes & More, page 160
4 strips uncooked bacon, chopped
1 large onion chopped
2 cloves garlic, minced
2 cans (15 oz each) black-eyed peas, undrained
1 can (14.5 oz) reduced sodium chicken broth
3-4 tablespoons Frank's Original Redhot Cayenne Pepper Sauce
1 tsp dried thyme leaves
1 bay leaf
2 cups cooked long grain rice
2 Tbsp minced fresh parsley
1. cook bacon, onion and garlic over medium high heat 5 minutes or until vegetables are tender
2. add peas with liquid, broth, 1/2 cup water, Redhot sauce, thyme and bay leaf. Bring to boil. Reduce heat to low and cook covered 15 minut3s, stirring occasionally. Remove and discard bay leaf
3. combine rice and parsley in medium bowl. spoon rice evenly into 6 serving bowls. Ladle soup over rice.
Makes 6 servings.
Note: for an attractive presentation, pack rice mixture into small ramekin dishes, unmold into soup bowls and ladle soup around rice.
My notes: I didn't have a bay leaf so I did not use it and I used a combination of Anchor Bar wing sauce and regular tobasco sauce instead of the redhot sauce (because that's what I had in the house).
Next time I make it I will cook the bacon fully then cook the veggies in the bacon fat. I didn't like the kinda chewy bacon texture.
I might also add some cajun seasoning. But all in all, the soup was good.
Rating: 3.75
