clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2008-01-03 12:28 pm
clevermanka) wrote2008-01-03 12:28 pm
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New Year's Black-Eyed Peas
New Year's Black-Eyed Peas
1 lb dried black-eyed peas
2 celery stalks
2 onions
4 garlic cloves
3 T oil (I use olive)
1/2 t dried thyme
1/2 t black pepper
1/4 t cayenne
1 ham bone, or 3 small ham shanks
4 c water (or more)
1 t salt
Put dried peas in a pot and add enough boiling water to cover by more than three inches. Soak 2 hours, and rinse well with cold running water; set aside.
Dice celery (I include a few of the tops), chop onions, and mince garlic. Heat oil in a large, heavy pot. Add celery, onion, and garlic and saute over medium heat for 4-5 minutes. Crush thyme and add to the pot. Add black pepper, cayenne, ham, water, and peas.
Bring to boil.
Cover, reduce heat to low and cook for 20-30 minutes, or until peas are tender but not mushy. Watch the water level--don't let them get dry.
Remove the ham and shred or cut off the bone. Return to pot. Stir in salt (you might need more salt). Don't add the salt to the cooking water while beans are cooking. Add the salt last!
Variations: Add 1/2 cup dark molasses and one can of diced tomatoes to cooking pot before adding beans (this is phenomenally tasty); I've also included packets of Sazon, various sprinkles of adobo, and sometimes oregano and a bay leaf.
Black-eyed peas are a soft bean and shouldn't be soaked overnight. In a pinch, I've skipped the first soak step, cooked for an extra 15 minutes or so, and they turned out just fine.
1 lb dried black-eyed peas
2 celery stalks
2 onions
4 garlic cloves
3 T oil (I use olive)
1/2 t dried thyme
1/2 t black pepper
1/4 t cayenne
1 ham bone, or 3 small ham shanks
4 c water (or more)
1 t salt
Put dried peas in a pot and add enough boiling water to cover by more than three inches. Soak 2 hours, and rinse well with cold running water; set aside.
Dice celery (I include a few of the tops), chop onions, and mince garlic. Heat oil in a large, heavy pot. Add celery, onion, and garlic and saute over medium heat for 4-5 minutes. Crush thyme and add to the pot. Add black pepper, cayenne, ham, water, and peas.
Bring to boil.
Cover, reduce heat to low and cook for 20-30 minutes, or until peas are tender but not mushy. Watch the water level--don't let them get dry.
Remove the ham and shred or cut off the bone. Return to pot. Stir in salt (you might need more salt). Don't add the salt to the cooking water while beans are cooking. Add the salt last!
Variations: Add 1/2 cup dark molasses and one can of diced tomatoes to cooking pot before adding beans (this is phenomenally tasty); I've also included packets of Sazon, various sprinkles of adobo, and sometimes oregano and a bay leaf.
Black-eyed peas are a soft bean and shouldn't be soaked overnight. In a pinch, I've skipped the first soak step, cooked for an extra 15 minutes or so, and they turned out just fine.
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What kind of greens do you eat for money in the coming year?
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I can't afford to skip the soaking step. (http://missvickie.com/howto/beans/howtosoak.html)
I'm miserable later that night if I do.
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