Black-eye Peas
Growing up in the South, we had black-eyed pr I guess I should say tolerated them. Everybody had their obligatory spoonful of black-eyed peas with your New Year’s meal. There’s nobody enjoy doing it was typically just an open can heat it up maybe some salt and pepper and as a result, they were terrible. This year I tried something different after all black-eyed peas or beans after all and as such can be made. Very tasty. Here’s what I came up with this dish that everyone raved about.
Ingredients:
1 lbs. of dried black-eyed peas
6 slices smoked bacon, cut into 1 inch peices
1 32oz box of Chicken Broth (low Sodium)
1 smallish onion, diced
1 Pablano pepper, diced
1 Tbs Creole Seasoning
1 Tbs garlic, minced
1 Tbs Cholula hot sauce
1 27oz can of Seasoned Collard Greens
~1/2 cup heavy cream
2 Bay leaves
Salt, substitute, and coarse ground pepper to taste
Instructions:
- Rinse and clean the dried beans. Cover with water and let them soak overnight
- In a dutch oven on medium-low heat, cook bacon pieces until crispy and then set aside.
- Add onion and poblano pepper to the bacon drippings, stirring until soft and clear. Add garlic, bay leaves, beans, creole seasoning, and Cholula sauce and mix well.
- Add chicken broth and if needed, water to cover the beans. Increase heat and bring mixture to a boil. reduce heat to a simmer, cover, and simmer for 2 hours,, storing occasionally.
- Taste broth. If it is spicier than you enjoy, add heavy cream a little at a time until the flavors are right for you. If not spicy enough, add more Cholula sauce. once flavor is set, then using a masher or emersion mixer smush some of the beans,, This will add thickness to the broth.
- Add Collard Greens and stir mixture until fully incorporated.
- Reduce heat to warm, and serve over rice.