Good Luck Black-Eyed Peas

A spicy version of a sourthern favorite, and you don't have to soak the peas!

1 tablespoon olive oil

1/4 cup finely chopped onion

2 ounces country ham, chopped

1 tablespoon minced garlic

1 1/2 cups dried black-eyed peas

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon ground coriander

4 cups chicken stock

1 teaspoon salt 

freshly ground black pepper to taste

Heat oil in 2-quart heavy saucepan over high heat. Add onions and saute 1 minute. Add ham, garlic, peas, chili powder, cumin, cayenne pepper, red pepper flakes and coriander and saute 1 additional minute. Add chicken stock and bring to a boil. Reduce heat to medium, cover and cook for 15 minutes more. Add salt and pepper. Stir, cover and simmer another 10 minutes or until peas are tender. 

NOTE—For and even spicier version, use 2 ounces tasso instead of country ham.

YIELD—3 cups


 

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