 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 46 |
|
Slow cooked black-eyed peas in a savory sauce, served with rice. Ingredients:
2 cups dried black-eyed peas or crowder peas |
water |
1/2 lb lean salt-cured pork |
1 lg onion, chopped |
2 ribs celery, diced |
2 lg cloves garlic, minced |
1 red pepper pod |
1 bouquet garni, made with lg sprig each of parsley, thyme, leafy celery top and 2 bay leaves (sub dried spiced 1/2 tsp each for thyme and parsley) |
fresh ground black pepper and salt to taste |
1 cup, raw, long grain rice |
Directions:
1. Soak dried peas overnight, or quick cook method.
2. Drain and rinse beans.
3. Place beans in a large stock pot and cover in water, with extra inch deep
4. Bring to a boil, cover and then simmer for 30 minutes.
5. Meanwhile, In a large skillet, fry salt-pork, turning often, until 2 tbsp of fat are rendered.
6. Remove salt-pork, reserve.
7. Add onion and celery and saute' until soft.
8. Add garlic and cook just until fragrant.
9. Add to beans along with pork, pepper pod,bay leaves and a couple of grindings of fresh black pepper and Bouquet Garni.
10. Return to a boil.
11. Lower temp and simmer, partly covered for about one hour or until beans are tender .
12. Adjust the salt.
13. Use 2 cups of the broth from the peas to cook your rice in.
14. Cook rice according to directions , omitting the salt.
15. Discard the pepper pod and Bouquet Garni.
16. Simmer the peas uncovered until some of the liquid is reduced and the sauce is creamy.
17. Adjust seasoning if necessary.
18. Serve beans over rice ( I like mine with collard greens on the side, or on top.)
19. Fresh diced tomatoes and sliced green onions make a nice garnish.
|
|