Hoppin John - New Age Style
8 - 10 Servings
Ingredients
1 pound sorted dried black eye peas
6 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 1/2 teaspoon salt - Divided
1 1/2 teaspoon salt - Divided
1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 large jalapeno pepper, diced
4 large cloves garlic chopped
2 teaspoons Sazon - Recipe to follow
Cook uncovered 1 hour, stirring occasionally.
Meanwhile, in a large sauce pan, heat the olive oil and add the onions, peppers, garlic, sazon and 1/4 teaspoon salt. Saute 3 minutes.
Add the tomatoes, 1/4 teaspoon of salt and saute until liquid is absorbed.
Transfer the mixture to the bean pot and cook another 30 minutes or until beans are done and sauce is smooth and creamy.
Keep beans covered with at least 1 inch of liquid at all times. If needed, add additional water, 1/2 cup at a time.
Once beans are done, mix in chopped cilantro or parsley and serve over brown rice.
Sazon Seasoning - Salt Free
½ cup
If you like that commercial brand then you're gonna love this 100% pure Sazon Seasoning!
Ingredients
2 teaspoons cumin, ground
2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 teaspoon annatto
2 tablespoons granulated garlic
2 teaspoons turmeric
1 tablespoon paprika
Instructions
Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined. If you use an airtight container, product can be kept for 6 month
6 Servings
Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It's also vegan.
Ingredients
For the Peas:
1 cup dried black eyed peas
3 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil
Method
Sort and rinse black eyed peas thoroughly.
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.
1 I use raw corn, just cut it off the cob, rinse and toss it in the salad
Black Eyed Peas Soup with Greens
Yield 10 Servings
Ingredients
1 pound black eyed peas, dried
8 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated garlic
2 tablespoons grape seed oil
1 cup of chopped onion
½ cup of chopped green bell pepper
¼ cup of chopped celery
1 tablespoon of minced garlic
5 tomatoes, diced
4 cups of vegetable broth
1 pound collards or mustard greens chiffonade
Freshly ground black pepper to taste
Croutons, for garnish, optional
Method
Sort and rinse black eyed peas thoroughly.
Place them in a medium bowl with water bay leaf, granulated garlic, granulated onion, cover and soak overnight.
In a large pot, heat oil once oil is heated add chopped onions, bell peppers, celery, minced garlic and chipotle peppers.
Sautee until onions are translucent.
Add the diced tomatoes and continuing sautéing until all liquid is absorbed.
Add the beans, soaking broth, vegetable broth, salt and freshly ground pepper. Bring to a boil, partially cover pot and then lower heat to a simmer.
Cook 1 hour then add the greens and continue cooking another ½ hour
or until peas are tender.
Taste and add salt and adobo sauce to taste.