New Orleans Black Eyed Peas Recipes

NEW ORLEANS BLACK EYED PEAS FOR THE NEW YEAR

Steps:

• Pick through black eyed peas and remove any that are discolored or yucky looking.
• Place in a large bowl with a tight fitting cover.
• Add enough water to cover peas with about 2 inches extra.
• Place cover on bowl and allow to sit on your counter overnight.
• In the morning, pour the peas and water in your cooking vessel.
• (This is the step that people disagree on; Some say to drain the peas and use fresh water;Some say to keep the soaking water since it has nutrients in it. Alton Brown agrees with me on this one, use the soaking water.) You may have to add more water anyway.
• I use LOTS of water and allow it to cook out.
• Add remaining ingredients except rice and cook over very low heat for several hours.
• How long depends on many factors.
• Higher altitudes must cook longer than those below sea level.
• Stir the peas at least once every 1/2 hour, being sure of 2 things: they are not sticking to the pan and when you stir, smoosh some of the peas against the side of your pan to break them since this will create a thicker gravy.
• When peas are soft enough to suit you, serve over rice with corn bread and smothered cabbage (recipe# 25265) Enjoy your feast for a healthy and prosperous New Year!

NEW ORLEANS BLACK EYED PEAS

Steps:

• Drain the soaked beans in a colander and put them, along with all the other ingredients, into a heavy 8-10 quart pot. Bring to a boil over high heat, then lower the heat and simmer for 1 3/4 to 2 1/4 hours, or until the peas are tender and a natural gravy has formed. Add a bit more water toward the end of cooking time if necessary. Taste and add more salt if necessary. Serve over boiled rice

BLACK-EYED PEA AND PORK GUMBO

Steps:

• In a large pot, heat the peanut or vegetable oil over medium-high. Slowly whisk in the flour and continue whisking until the roux turns dark red and begins to turn brown, 15 to 20 minutes.
• Add the onion, bell pepper, celery and garlic to the roux and cook, stirring, until vegetables are softened, about 10 minutes. Add the stock, dried spices and bay leaves, and bring to a simmer, stirring occasionally. Simmer over medium-low, skimming occasionally, until flavors meld, at least 45 minutes.
• In a large nonstick skillet, heat the lard or olive oil over medium-high. Add the okra and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.
• Taste the gumbo: It should not be pasty or taste overwhelmingly of the roux. If it does, you may need to add more stock, up to 4 cups. (The strength of starch in the flour can vary.) If you add more stock, start with just a cup, simmer and stir for a few minutes, and taste the gumbo again. Repeat as needed.
• Stir the okra, black-eyed peas, greens and pork into the gumbo. Return to a simmer, season with salt and pepper and adjust the spices, if necessary. Serve over steamed rice or potato salad.