Draggingtree Posted January 16, 2018 Share Posted January 16, 2018 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. https://www.texashighways.com/recipes-entrees/item/8794-ross-coleman-s-black-eyed-peas-recipe Link to comment Share on other sites More sharing options...
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