After beans have soaked over night, drain and pour them into a med saucepan add 2 cups of water and cook until beans are tender.Season the beans with salt and pepper. Set them aside along with 1 cup of the water that the beans cooked in, you will need that to cook the rice.
To a large saucepan add a small amount of olive oil just enough to coat the bottom of the pan when pan is hot put the chopped onion in and saute until onion is soft and translucent, add rice and cooked beans you judge how much of the beans to add to the rice you don’t want too many beans, stir until rice and onion and beans are combined. Add all the liquid, some salt and pepper to taste and the peppers. Bring to a boil on high flame, cover and reduce heat to med/low and let rice cook until all the liquid is absorbed and rice is done it will take 15-20 minutes. Turn off the heat, fluff rice with fork and serve, you can garnish with fresh thyme or cilantro.
For the Salad:
3 cups of cooked purple hull or black-eyed peas (or equivalent canned)
1/2 cup finely chopped purple onion
1/2 cup finely chopped celery
1 green onion, sliced
1 tablespoon minced garlic
1 tablespoon chopped pickled jalapeno
1 (2 ounce) jar of pimentos, well drained
1 medium tomato, chopped
1 wedge lime, optional
1 tablespoon chopped fresh cilantro or parsley
Whisk together the dressing ingredients in a lidded storage bowl. Add all of the salad ingredients, except the lime and herbs; gently fold dressing over the top and stir. Cover tightly and refrigerate several hours up to overnight before serving. Squeeze lime juice and toss with herbs just before serving. Store leftovers in the fridge, but consume in a couple of days.
1 cup flour
1 cup yellow corn meal
4 tsps baking powder
1/2 tsp salt
1 tsp sugar
1 can cream style corn
1/2 cup grated jack cheese
1/2 cup jalapeno chilies (or chopped green bell, depending on how spicy you want to make it)
1 onion (medium, diced)
3/4 cup milk
2 tbsps corn oil
2 large eggs (beaten)
Whisk together first 5 (dry) ingredients in a large bowl. Stir in creamed corn. Add grated cheese, peppers and onions. Whisk together milk, oil and eggs in another bowl, and then add to the batter and stir until well combined.
Bake in a greased and floured round cake pan at 350 degrees for one hour, or until a knife inserted into center comes out clean.
1 (12-oz.) bottle chili sauce
2 tablespoons chopped fresh cilantro
3 tablespoons tequila
2 tablespoons prepared horseradish
1 teaspoon loosely packed lime zest
1 tablespoon fresh lime juice
1/2 jalapeño pepper, minced (optional)
Salt and pepper to taste
Stir together chili sauce, cilantro, tequila, horseradish, lime zest, lime juice, and, if desired, minced jalapeño pepper. Add salt and pepper to taste. Serve immediately, or cover and chill up to 3 days. Stir well before serving.