Black-Eyed Peas and Macaroni
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INGREDIENTS 1 cup dried black-eyed peas 1/2 pound (2 cups) dried elbow macaroni 1 (12-ounce) can evaporated skim milk 1/4 cup oat bran Pinch of nutmeg Pepper, to taste 1/3 cup Parmesan cheese, grated Cook the black-eyed peas in 4 cups of water, covered for 45 minutes or until tender, then drain. Cook the macaroni in boiling water for about 10 minutes. Drain and refresh under cold water. Bring the milk, oat bran, nutmeg, and pepper slowly to a simmer, whisking constantly so that the oat bran does not burn. Cook gently for 2 minutes. Add the black-eyed peas, macaroni, and cheese to the sauce and simmer, mixing throughly for 2 minutes or until heated through.