Black eyed peas, rice, tomatoes, scallions, and hot sauce
Servings: 2 cups = serves 2 w/ some left overs
Preparation: less than 1 hour
Ingredients
- 1 cup cooked, drained, unseasoned black-eyed peas
- 1/2 cups cooked rice*
- .375 t salt
- pepper
- 2 T olive oil
- 1/4 cup scallions
- 1/2 cup tomatoes
- 1/4 T Tabasco
Instructions
- In a large bowl, mix first 5 ingredients thoroughly.
- Add last 3 ingredients and re-mix.
- Taste and correct seasonings. If acidity is insufficient, add Tabasco; there is no vinegar or any other acidic ingredient to give necessary tartness.
- Refrigerate. If serving several hours later, taste again; usually requires some extra salt (about 1/4 teaspoon) and maybe extra Tabasco to compensate for what soaks into beans and rice over time.
Serve chilled or at room temperature.
*Cooking rice: 1/2 cup of well-washed and well drained medium-grain or long-grain white rice, cooked in 3/4 cup water with a dash of salt for 20 minutes.