Sunday, January 2, 2011

Black Eyed Peas Recipe

Black Eyed Peas Recipe, The day before serving, place black-eyed peas in large bowl. Cover with water and soak overnight. Drain and rinse thoroughly.

Or, for quick-soak black-eyed peas, place them in a large saucepan or Dutch oven, cover with water and bring to a boil over high heat. Remove from heat, cover and let stand for one hour, then drain and rinse thoroughly.

In a large pot or saucepan, heat the olive oil over medium heat. Add onion, garlic, celery and carrots and cook until tender, about 5 minutes. Add bay leaves, cabbage leaves or cabbage and pork in the pan and cook, stirring often, for 2-3 minutes. Add chicken broth, soak black-eyed peas, Creole seasoning and oregano to pan. Bring the mixture to a boil, reduce heat to low and simmer, partially covered, for 45 minutes to 1 hour or until peas are tender.

Remove bay leaves and season with salt and pepper. Pour the soup into bowls and serve immediately, garnished with chopped rib meat if desired.
1 1 / 4 cups (about 10 ounces) dried black-eyed peas or two 15 oz cans cooked black-eyed peas, drained and rinsed

2 tablespoons olive oil

1 cup diced sweet onion, like Vidalia

2 cloves garlic, minced

1 cup diced celery

1 / 2 cup diced carrots

2 bay leaves

1 1 / 2 cups green cabbage or kale stems discarded

1 cup diced pork, turkey breast or smoked ham

6 cups chicken broth or low sodium broth

2 tablespoons tsp Creole seasoning

1 / 2 teaspoon dried oregano

Sea salt and freshly ground black pepper to taste

1 cup cooked meat barbecued ribs, shaved the bone and chopped, optional for garnish


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