Re: A Carnivore Prepares for Lent
BLACK-EYED PEAS DELICIOUS
The original recipe was submitted to Favorite Recipes Press by Mrs. Billy J. Hammond of Staples, Texas. Thanks, Mrs. Hammond, wherever you are! Here's my version:
Pick over, wash, and soak:
1 pound dried black-eyed peas
The next morning, drain the peas and put them in a slow cooker along with:
1 clove garlic, halved
2 bay leaves
1 tablespoon salt
Water to cover to the depth of a finger joint
Cook on Low all day long, at least 8 hours, adding water as needed. Peas should be very tender.
At dinnertime, chop:
3 sweet peppers
The same volume of onions
3 cloves garlic
Saute until soft in:
1/2 cup olive oil
Season with:
1/2 teaspoon ground sage
1 teaspoon salt
Black pepper to taste
Stir in:
3 tablespoons cider vinegar
Drain the peas. Pick out the bay leaves and discard. Gently stir the peas into the vegetable mixture. Serve over medium-grain rice that has been cooked just until done in water with oil (or margarine or butter) and salt.
Makes: Six hearty servings. Reheats well.
My verdict: YUM. I could eat this regularly. Don't skimp on the oil or salt; they really make the other flavors stand out.
John's verdict: "Maybe it's just that I'm really hungry, but that was great!" He even suggested reheating it INSTEAD OF having chicken!!! And he didn't even get out the ketchup!
Sophia's verdict: Didn't eat any; filled up on crackers before dinner.
Eva's verdict: Gobbled down a baby-sized serving and had some grass off the lawn for dessert. (We ate outside.) Ate a big baby serving the second day and begged for more.
Complete meal: Add a glass of milk (any kind) and a big hunk of chilled melon or papaya with lime juice.
__________________
Wife to John, December 18, 1999 ~ Mother to Sophia, March 13, 2004 ~ Mother to Eva, June 10, 2006 ~ Mother to Matthew, December 21, 2009 ~ Though my father and mother forsake me, the Lord will lift me up.
|