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Black-Eyed Peas Recipe

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This recipe for Black-Eyed Peas, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doughty Varnedoe
Added: Sunday, November 13, 2005


1 lb. black eyed peas, soaked overnight and drained
10-12 cups of chicken stock
2 T. oil
1 large onion, chopped
1 bell pepper, chopped
1-2 jalapeno peppers, finely minced
2 tsp. creole seasoning
salt and pepper to taste
1 lb. andouille or other smoked sausage
bacon, hamhock or other smoked pork for seasoning
1/2 cup chopped parsley
2 bay leaves

Heat oil in a large pot and add onion, bell pepper, and jalapenos. Saute until tender; about 5 minutes. Add the chicken stock, ham/pork, peas, and seasonings and bring to a boil. In the meantime, slice the sausage into 1/2 inch pices and brown in oven. Add the sausage to the beans. Reduce to a simmer and cook one hour, until the beans are creamy and tender. Add additional stock or water if necessary. Adjust seasonings.




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