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Blackeye Peas Recipe

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This recipe for Blackeye Peas, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Crawford
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
1 1/2 c seasoned ham, diced
4 large garlic cloves, chopped
1 medium onion, chopped
4 c fresh or dried blackeye peas
1 can low-sodium chicken stock
1 can low-sodium beef stock
2 tsp cayenne pepper
1/2 tsp fresh ground pepper

Directions:
Directions:
If using dried blackeye peas, bring them to a boil in a pan with water covering them. Allow to stand for 1 hour, covered. If using fresh blackeye peas, wash them and allow them to drain in a colander.

Heat the oil in a large saucepan. Add ham and render juice and fat until ham begins to brown. Add onion, continue to heat until onion is softened and translucent then add garlic and cook for 30 seconds.

Add pepper, cayenne pepper and stir well. Add chicken and beef stocks and bring to a boil. Add the peas, return to a boil and allow to simmer, covered, for 45 minutes to one hour until beans are tender and cooked. Simmer uncovered for 30 minutes to allow for reduction and thickening. Serve hot with cornbread.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
I came up with this recipe in New Orleans on New Year's Day, 1998. We ate them with cornbread and cabbage and wished for a new job for me. I was offered the job with IBM in Austin in March. I don't know if it was that meal or not, but it probably didn't hurt and it tasted great.

 

 

 

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