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recipes:southern_black-eyed_peas [2020/04/28 22:34] (current)
mcf created
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 +Southern Black-eyed Peas
 +Ingredients:
 +  * 1 pound (453 gms) dry black-eyed peas
 +  * 4-5 thick slices of (turkey) bacon
 +  * 1 cup smoked sausage or turkey, diced
 +  * 1 large onion, diced
 +  * 2-3 teaspoons minced garlic
 +  * 1 jalapeno, minced, or replace with cayenne pepper (optional)
 +  * 2 teaspoons fresh thyme, minced
 +  * 1 bay leaf
 +  * 1-2 teaspoons creole or cajun seasoning
 +  * 7-8 cups chicken broth
 +  * 2 cups or more chopped collard greens or kale (optional)
 +  * salt and pepper to taste.\
  
 +
 +  - Rinse black-eyed peas, pick out any rocks, and add to large pot, covering them with 3-4 inches of cold water. Cover and let sit for 2-3 hours.
 +  - In a large heavy saute pan, saute chopped bacon until brown and crispy, about 4-5 minutes, then add sausage and saute for 2-3 more minutes. Remove and set aside. 
 +  - Add the onions, garlic, jalapenos, thyme and bay leaf, and saute for about 3-5 minutes, until onions are wilted and aromatic.
 +  - Pour in the chicken broth or water.
 +  - Drain the soaked beans, rinse, and place beans in the pot. Season with creole seasoning and salt to taste. Mix and bring to a boil.
 +  - Reduce heat to a simmer and cook, uncovered, about 20 minutes.
 +  - Add collard greens, bacon and sausage into the pot, continue cooking for about 10 minutes or more, stirring occasionally or until beans are tender and slightly thickened. 
 +  - Add more stock or water if the mixture becomes dry or thick; the texture of the beans should be thick, somewhat creamy but not watery.
 +  - Remove the bay leaf.
 +  - Taste and adjust seasoning. Serve over cooked rice and garnish with green onion.
 +  - www.africanbites.com
recipes/southern_black-eyed_peas.txt · Last modified: 2020/04/28 22:34 by mcf
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