Monday, March 3, 2014

Black Eyed Peas

Black Eyed Peas

8 Servings


¼ cup vegetable oil

1 large onion, chopped

1 large bell pepper, chopped

1 to 2 jalapenos, ribs and seeds removed and chopped

3 large bay leaves

½ cup of chopped celery

3 large cloves of garlic, minced

2 quarts water

1 pound dried black-eyed peas, rinsed and picked through

1 – 2 teaspoons sea salt

1 tablespoon granulated garlic

1 tablespoon granulated onion

1 teaspoon red pepper flakes

2 teaspoons of Cajun seasoning



In a tall stockpot heat the oil; add the onion, bell pepper, jalapeno, bay leaves, celery, and garlic and cook until onions are tender.

Add the water, peas, seasonings, and mix thoroughly.

Bring the pot to a boil, reduce heat to medium, cover pot, and allow peas to cook for an hour; stirring occasionally.

Reduce to a medium simmer and partially cover, cooking for about ½ - 1 hour or until peas are tender and creamy.

Add additional water if needed.

Taste for seasoning and adjust as needed.

Serve over hot cooked rice or mix peas with rice. 


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