COMMENT:
Black eyed peas may sometimes be referred to in the South as field
peas. Whatever you may wish to call them is fine with me, but I
suggest you try cooking them in the following fashion for a truly
new experience.
INGREDIENTS:
- 1 pound dried black eyed peas
- 1 pound heavy smoked pork sausage
- 1/2 pound smoked ham, cubed
- 1/2 cup shortening or bacon drippings
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 1/4 cup garlic, diced
- 1 tsp dry basil
- 1 bay leaf
- 1 cup green onions, sliced
- 1/2 cup parsley, chopped
- salt and cracked black pepper to taste
METHOD:
It is always best to presoak any hard-shell bean in cold water overnight
before cooking. This will cut the cooking time by 1/3. Drain peas
from soaking water and rinse in cold tap water. In a 1-gallon stock
pot, melt shortening or bacon drippings over medium-high heat. Add
onions, celery, bell pepper, garlic, basil, ham and smoked sausage.
Sauté approximately 10 to 15 minutes, or until vegetables
are wilted. Add bay leaf and peas. Add enough cold water to cover
peas by 2 inches and bring to a low boil. Cook for 30 minutes, stirring
occasionally. Reduce heat to simmer and continue cooking approximately
45 minutes or until tender. Stir from time to time, as peas will
settle to the bottom of the pot and tend to stick. Once tender mash
about 1/3 of the peas on the side of the pot using a metal cooking
spoon. This will give the peas a creamy texture. Season to taste
using salt and cracked black pepper. Add green onions and parsley
and continue cooking until peas are tender and creamy. |
