Black Eyed Peas Recipe
January 1, 2011 by staff
Or, for quick-soak black-eyed peas, place them in a large saucepan or Dutch oven, cover with water and bring to a boil over high heat. Remove from heat, cover and let stand for one hour, then drain and rinse thoroughly.
In a large pot or saucepan, heat the olive oil over medium heat. Add onion, garlic, celery and carrots and cook until tender, about 5 minutes. Add bay leaves, cabbage leaves or cabbage and pork in the pan and cook, stirring often, for 2-3 minutes. Add chicken broth, soak black-eyed peas, Creole seasoning and oregano to pan. Bring the mixture to a boil, reduce heat to low and simmer, partially covered, for 45 minutes to 1 hour or until peas are tender.
Remove bay leaves and season with salt and pepper. Pour the soup into bowls and serve immediately, garnished with chopped rib meat if desired.
1 1 / 4 cups (about 10 ounces) dried black-eyed peas or two 15 oz cans cooked black-eyed peas, drained and rinsed
2 tablespoons olive oil
1 cup diced sweet onion, like Vidalia
2 cloves garlic, minced
1 cup diced celery
1 / 2 cup diced carrots
2 bay leaves
1 1 / 2 cups green cabbage or kale stems discarded
1 cup diced pork, turkey breast or smoked ham
6 cups chicken broth or low sodium broth
2 tablespoons tsp Creole seasoning
1 / 2 teaspoon dried oregano
Sea salt and freshly ground black pepper to taste
1 cup cooked meat barbecued ribs, shaved the bone and chopped, optional for garnish
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