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Ross Coleman’s Black-eyed Peas Recipe

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Ross Coleman’s Black-eyed Peas Recipe

·         1 lb. dry black-eyed peas

·         1 yellow onion, diced

·         1 bell pepper, diced

·         3 stalks of celery, chopped

·         1 oz. chopped garlic

·         8 oz. cherry tomatoes

·         1 smoked ham hock (or 1 smoked turkey leg)

·         1/2 gallon chicken stock

·         1 lb. of andouille sausage, cut

·         1 lb. of mustard greens, triple-washed, cut in 1/4-inch strips

·         4-6 oz. Parmesan rind

·         3 T. oil

·         Water

·         Salt and pepper to taste

In a large stockpot, sauté bell peppers, celery, and onion in 3 T. oil for about 5 minutes until soft. Add chopped garlic and sauté for 2 minutes. Add chicken stock, black-eyed peas, ham hock, andouille sausage, cherry tomatoes, and mustard greens. Bring to a boil, lower heat, and let simmer for 1 to 1.5 hours until peas are soft. Add water as necessary, keeping the water level 1 to 2 inches above the beans.

Once the beans are tender, turn off heat and add Parmesan rind; let sit for 15 minutes. Add salt and pepper to taste. :snip:

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