|Black Eyed Peas|
A staple of the south, black eyed peas are almost non-existent on menus in Southern California. However, one should always be ready to expand their culinary dishes and this dish has five great points:
1) It has great flavor
2) It is extremely easy to make
3) Its full of protein and fiber
4) It’s low fat
4) It’s very inexpensive
That hits many of my important points in cooking and hopefully yours too. While this is not a fancy, having company over type of dish, it is great to make a pot and have handy for a quick supper, lunch for work or freeze it for a rainy day. This is also a very easy dish to make vegetarian – just use vegetable stock and maybe a little white wine for flavor, however I made my own stock for this from a roasted turkey breast that I purchased at the local grocery and had eaten most of the meat.
For the stock, I covered the roasted turkey breast, that was mostly bare in a large pot of water. Then I added a chopped onion, two chopped carrots, 2 stocks of chopped celery, one tablespoon poultry seasoning, two cloves of garlic, and about 6 pepper corns. I brought this to a boil and simmered for about three hours, then strained. This gave me about ten cups of great turkey stock, my favorite for soups as turkey stock has very rich flavor.
Black Eyed Peas – By Debra Crawford
Makes about 4 servings
1 – Cup Dried Black Eyed Peas, picked through and rinsed
1/2 – Cup Diced Onion
1/2 – Cup Diced Celery
1/2 – Cup Carrot
2 – Cloves Garlic, Minced
1 – Tablespoon Olive Oil
6 – Cups Vegetable broth (for Vegan), Chicken Broth or Homemade Stock
Salt and Pepper
In large saucepan, heat olive oil and saute onion, celery, and carrot for about 5 minutes. Add garlic and saute one minute more. Add peas and enough stock to cover by two inches. Bring to a boil, then reduce to a low simmer and simmer for 1 1/2 to 2 hours or until peas are tender. Add more broth if necessary depending on the absorption. When peas are nearly done, taste the broth and salt and pepper to taste.