Monday, November 10, 2008

Black-eyed peas continued

As I said last week, I made a pot of Black eyed peas. Mmmmm, they were great! I found the recipe off the frequented: Homesick Texan

Big pot of black-eyed peas
1 pound dried black-eyed peas
4 cups water1/2 pound bacon, chopped
1/4 cup bacon drippings
1 large onion, chopped
14-ounce can of diced tomatoes, such as Rotel, drained
4 garlic cloves, minced
3 jalapenos (pickled or fresh), chopped
2 teaspoons chili powder
Salt and pepper to taste
Wash and pick over peas. In a large pot, mix peas with water and bring to a boil.Reduce heat and simmer, covered, for 30 minutes.Add all other ingredients and simmer, covered, 1 to 1-1/2 hours or until peas are tender.

Last night I made the following recipe. My new favorite way to eat black-eyed peas (or any bean for that matter). Please try, I guarantee you will enjoy it!

Texas caviar
4 cups of cooked black-eyed peas (or 2 16-oz cans), drained and rinsed of all juice
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch cilantro, chopped
3 canned or fresh jalapeƱo chiles, chopped
1 can Rotel tomatoes or 1 ripe, chopped tomato
3/4 cup olive oil
Juice from one lime
1 yellow bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
Mix everything together, chill for four hours. Serve with tortilla or corn chips.

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