And beer is one of the ingredients — what’s more fun than cooking with beer?
Makes 8 (1/2-cup) servings
1 tablespoon olive oil
1 cup chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
4 (1-ounce) slices Canadian bacon, diced
1 tablespoon minced garlic
1 teaspoon ground mustard
1 teaspoon fresh oregano or 1/2 teaspoon dried
3 cups cooked black-eyed peas
1 cup beer
2 cups coarsely chopped mustard greens, Swiss chard, or spinach
1 tablespoon balsamic vinegar
Note: If you use canned black-eyed peas, be sure to rinse them first to wash away most of the sodium.
In a large skillet, heat the oil over medium heat. Add the onion, carrot, and celery and cook for 8 minutes, or until the vegetables become tender and just start to brown. Stir in the bacon, garlic, mustard, and oregano and cook for 1 minute.
Add the black-eyed peas and beer. Bring to a boil, reduce the heat, and simmer for 20 minutes. Add the greens to the pan and stir well. Cover and simmer for 5 minutes, or until they’re tender and wilted. Stir in the vinegar. Serve hot.