Blackeye Beans With Wild Rice & Herbs

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Blackeye Beans With Wild Rice & Herbs

rice, beans

1 lb blackeye beans
1 cup cooked wild rice
1 cup cooked white rice
1 large tomato -- diced
1 green bell pepper -- diced
1 cup whole kernel corn
1 fresh herbs -- for garnish
DRESSING -----
3 tablespoon fresh oregano -- chopped
1 1/2 tablespoon fresh thyme -- chopped
2 tablespoon white wine vinegar
3 tablespoon extra virgin olive oil
1/2 teaspoon salt -- optional
1 pepper -- to taste

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 minutes. Do not overcook. Beans should be firm. Prepare dressing by whisking together oregano, thyme, white wine vinegar, olive oil, salt and pepper. Set aside. On a platter, combine white and wild rice, tomato, onion, bell pepper and corn. Add cooked blackeyes. Add dressing and toss to combine. Season with additional salt and pepper. Garnish with fresh herbs. Serve immediately. Makes 16 3/4 cup 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 to 10 minutes. Turn off heat and let stand at least one hour before proceeding with recipe. mcRecipe 23Au96 patH Recipe By : Bean - Bean Education and Awareness Network (1994) From: