Heirloom Yellow Eyed Peas Recipes

YELLOW EYED PEAS

Steps:

• 1. look and wash peas
• 2. add peas to 6 cups of water and bring to a boil
• 3. cover and remove from heat, allow to soak 1 hour
• 4. drain and rinse beans
• 5. cover with water( about 5 cups) add everything except salt.
• 6. bring to a boil
• 7. cover and simmer for about 4 hours
• 8. add salt, uncover and simmer for about 30 minutes

RUSTIC RANCHO GORDO 'YELLOW EYE' BEAN SOUP

Steps:

• Prepare the beans: Drain the beans and place them in a large pot. Add 3 quarts cold water, the carrot, celery, onion, garlic and parsley stem sachet. Bring to a boil, skimming off any foam that rises to the top. Reduce the heat to a gentle simmer and cook until the beans are soft and creamy, but not falling apart. (Start checking after 25 minutes; the fresher the beans, the shorter the cooking time.) Add the salt, pepper and olive oil. Discard the sachet and vegetables. Let the beans cool in the liquid.
• Prepare the soup: Pour the olive oil into a large pot set over medium heat. Add the carrots, celery, leeks, garlic, chili and rosemary. Cook until the rawness of the vegetables is just gone, 3 to 4 minutes. Add the tomatoes and cook until slightly caramelized, about 3 minutes more. Add the beans and their cooking liquid, bring to a boil and simmer until the vegetables are tender, 5 to 10 minutes. Season to taste with salt and pepper. Just before serving, add the parsley. Toast the bread slices. While still hot, rub them with the garlic halves, then tear into large pieces. Ladle the soup into bowls and top each with a few toasts, then drizzle with olive oil.