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Steve2 in LA

You can definitely freeze fresh black-eyed peas. If airtight, the dried keep a long time. Recipe:


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Posted to Thread #18905 at 9:09 pm on Aug 31, 2010

Cooked like this, served over rice, Black Eyed Peas are called "Hoppin' John", a traditional Southern New Year's Day dish but fit t'eat at any time of the year.

Black-Eyed Peas for Hoppin' John

2 Tbsp Olive Oil
4 oz TASSO, small diced or 1 lb link ANDOUILLE
1 large ONION, chopped
1 rib CELERY, chopped
2 medium CARROTS, diced
2 Tbsp minced GARLIC
2 BAY LEAVES
2 (8 oz) SMOKED HAM HOCKS
1 tsp SALT
1 tsp PEPPER
tsp SUGAR
1 Tbsp chopped FRESH THYME or tsp dried
1 tsp RED PEPPER FLAKES

1 (16 oz) package DRIED BLACK-EYED PEAS
2 quarts CHICKEN BROTH

In a 1 gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes.

Add the onions, celery, carrots and continue sauteing for 2 minutes.

Stir in the garlic, bay leaves and ham hocks. Season with sugar, salt, black pepper, fresh thyme and red pepper. Add the black-eyed peas and chicken stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender.

Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and adjust the seasoning as necessary.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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