Texas Black-Eyed Beans
Votes: 12
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Texas Black Eye Beans - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 slices of bacon
- 1 cup sliced celery
- 4 chopped shallots
- 3/4 tsp chili powder
- 1/2 tsp coarse salt
- 450 g of cooked frozen or canned black-eyed beans
- Parsley
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Recipes with similar ingredients: black-eyed beans, bacon, chili seasoning, celery, shallots, parsley
Cooking the dish according to the recipe:
- Fry 3 slices of bacon in a skillet over medium-high heat. Add 1 cup of sliced celery, 4 minced shallots, 3/4 tsp. chili powder and 1/2 teaspoon coarse salt. Cook, stirring, for 4 minutes.
Add 1 pound of cooked frozen or canned black-eyed beans (white beans with a dark eye) and 3/4 cup of water. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 minutes. Sprinkle with chopped parsley.
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