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Tom Coburn is a Big Fat Jerk


Home of the Barking Moonbat


Friday, December 10, 2004

Black Eyed Peas

From Craig Claiborne, black eyed peas --- I like a little more vinegar in mine and I use balsamic, not red wine --- also use a heap more onion, and only sweet yellows --- and the recipe doesn't mind a touch of thyme, but not too much --- otherwise, this is the best black eyed pea recipe I've ever seen:

2 pounds dried black eyed peas
1/2 pound slab bacon, cut into 1/4 inch cubes
1 sweet green or red pepper, finely chopped
1/2 cup finly chopped onion ...
1/2 cup finely chopped celery
2 teas. red wine vinegar
3 1/2 cups chicken stock
Salt and black pepper, to taste
2 dried hot peppers, crumbled
5-6-7 cups water (approx.)

Rinse and drain peas. Cook bacon til fat is rendered and bacon browned. Add sweet pepper, onion and celery, and cook til wilted. Add black eyed peas, vinegar, stock, salt and pepper, and dried hot peppers. Simmer 1 hour. Add 5-6 cups water and return to the boil. Simmer an hour, stirring occasionally from the bottom. If necessary, add more water. Cook another 30 minutes.


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