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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 |