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Posted by
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R2R, Here's the Black Eyed Pea and Andouille Soup
Posted by Gris Gris on 12/27/12 at 10:54 am10
Black-Eyed Pea and Andouille Soup
I got the base recipe from a friend and made some changes and additions. The ham stock is really a must for this soup. It’s worth buying an inexpensive bone in ham and/or save ham scraps and bones. Some stores sell bones and shanks like Langenstein’s in Nola and Joey’s in Laffy. You can also ask some butchers if they have any.
(Measurements are approximate. Nothing needs to be exact. I make the stock in a much larger quantity than is below. I use about 6 bones/ shanks or so and some ham meat scraps if I have any. I put it all in an 18 quart roaster and let it go slow and low overnight.)
Ham Stock
1 or 2 meaty ham bones
Large splash of red wine (approx 4 oz)
Large onion with skin (quartered)
3 cloves of garlic (skin removed but add skin to pot as well)
5 peppercorns
Fresh rosemary
2 bay leaves
Fresh thyme
Put ham bones in stock pot. Pour red wine over bones and cook for a few minutes. Add the remainder of the ingredients above, cover with cold water and cook for 3 hours. Take the bones out, remove the meat and reserve (if you wish-I don’t use it) and return bones to the pot.
Add:
1 large stalk of celery w/ leaves cut in thirds
1 carrot cut in thirds
A little more onion (1 small or med & can also add some ends, etc if available)
Cook for 4 - 5 more hours
Strain, chill and remove fat. Reduce if you are freezing or want a stronger stock. It’s pretty strong, though.
Soup
Olive oil
¼ lb bacon (or prosciutto or tasso or whatever you like, diced (I think I usually add a bit more)
2 large onions, chopped
3 cloves of garlic, minced
Ham stock (and reserved ham from recipe above, if you wish)
1 lb black-eyed peas, soaked
Ham hock
2 cups of sliced celery
2 whole jalapeno peppers (or hot pepper of choice) *you can leave whole and remove or dice and leave them in.
3 bay leaves
fresh rosemary
fresh thyme
1 to 1½ lbs carrots, sliced (I don’t add carrots)
3 medium potatoes (one diced and use the other two to shred into soup-I don’t use potatoes, but some folks like them)
extra ham (optional)
@ ½ pound andouille cut into bite sized pieces (I don’t use a lot because I don’t want to overpower the ham stock flavor)
salt & pepper to taste, if you wish.
*I’ve never needed salt. The meats are salt. Usually don’t need pepper either due to the andouille and the peppers.
Pre-soak black-eyed peas either over night or in warm water for several hours to soften. Drain.
Sauté the bacon and onion in a little oil in a large stock pot until the bacon starts to crisp and the onions are opaque. Add minced garlic and sauté for an additional minute. Add the ham stock, ham hock, celery, hot peppers and seasonings. Bring soup just to a boil and then immediately lower heat and simmer for an hour or so.
Add the peas, diced potato and carrots and simmer for 1 to 2 hours longer, or until the peas are to your liking. (Soaked peas may not take more than an hour to be cooked.) If adding the shredded potatoes, peel the two remaining potatoes and shred into soup to thicken if you want a thick version. Remove ham hock from pot, remove the meat from the hock and return the meat to the pot, if you wish. Also, add reserved ham from the stock recipe above. Add the andouille or smoked sausage so that it simmers about 30 minutes. Cook until beans are tender but not mushy. Add extra ham if desired during the last hour of cooking.
Adjust seasonings. Remove and discard hot peppers and bay leaves before serving. Skim any grease from the top, also.
Serve with or without rice.
I got the base recipe from a friend and made some changes and additions. The ham stock is really a must for this soup. It’s worth buying an inexpensive bone in ham and/or save ham scraps and bones. Some stores sell bones and shanks like Langenstein’s in Nola and Joey’s in Laffy. You can also ask some butchers if they have any.
(Measurements are approximate. Nothing needs to be exact. I make the stock in a much larger quantity than is below. I use about 6 bones/ shanks or so and some ham meat scraps if I have any. I put it all in an 18 quart roaster and let it go slow and low overnight.)
Ham Stock
1 or 2 meaty ham bones
Large splash of red wine (approx 4 oz)
Large onion with skin (quartered)
3 cloves of garlic (skin removed but add skin to pot as well)
5 peppercorns
Fresh rosemary
2 bay leaves
Fresh thyme
Put ham bones in stock pot. Pour red wine over bones and cook for a few minutes. Add the remainder of the ingredients above, cover with cold water and cook for 3 hours. Take the bones out, remove the meat and reserve (if you wish-I don’t use it) and return bones to the pot.
Add:
1 large stalk of celery w/ leaves cut in thirds
1 carrot cut in thirds
A little more onion (1 small or med & can also add some ends, etc if available)
Cook for 4 - 5 more hours
Strain, chill and remove fat. Reduce if you are freezing or want a stronger stock. It’s pretty strong, though.
Soup
Olive oil
¼ lb bacon (or prosciutto or tasso or whatever you like, diced (I think I usually add a bit more)
2 large onions, chopped
3 cloves of garlic, minced
Ham stock (and reserved ham from recipe above, if you wish)
1 lb black-eyed peas, soaked
Ham hock
2 cups of sliced celery
2 whole jalapeno peppers (or hot pepper of choice) *you can leave whole and remove or dice and leave them in.
3 bay leaves
fresh rosemary
fresh thyme
1 to 1½ lbs carrots, sliced (I don’t add carrots)
3 medium potatoes (one diced and use the other two to shred into soup-I don’t use potatoes, but some folks like them)
extra ham (optional)
@ ½ pound andouille cut into bite sized pieces (I don’t use a lot because I don’t want to overpower the ham stock flavor)
salt & pepper to taste, if you wish.
*I’ve never needed salt. The meats are salt. Usually don’t need pepper either due to the andouille and the peppers.
Pre-soak black-eyed peas either over night or in warm water for several hours to soften. Drain.
Sauté the bacon and onion in a little oil in a large stock pot until the bacon starts to crisp and the onions are opaque. Add minced garlic and sauté for an additional minute. Add the ham stock, ham hock, celery, hot peppers and seasonings. Bring soup just to a boil and then immediately lower heat and simmer for an hour or so.
Add the peas, diced potato and carrots and simmer for 1 to 2 hours longer, or until the peas are to your liking. (Soaked peas may not take more than an hour to be cooked.) If adding the shredded potatoes, peel the two remaining potatoes and shred into soup to thicken if you want a thick version. Remove ham hock from pot, remove the meat from the hock and return the meat to the pot, if you wish. Also, add reserved ham from the stock recipe above. Add the andouille or smoked sausage so that it simmers about 30 minutes. Cook until beans are tender but not mushy. Add extra ham if desired during the last hour of cooking.
Adjust seasonings. Remove and discard hot peppers and bay leaves before serving. Skim any grease from the top, also.
Serve with or without rice.
This post was edited on 12/27 at 10:57 am
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by CreoleGumbo on 12/27/12 at 11:25 am to Gris Gris
pics
Wink, I usually dice and remove the seeds. Either way it works. The whole ones can break down and I don't like the seeds when they do.
This is a recipe you can tinker with to fit your own tastes. I don't pre-saute the andouille/sausage, but you certainly can do that. If you do, it doesn't need to simmer as long as it might dry out a bit.
As with many soups, it's better the next day and you can adjust seasonings better the next day.
No pics. Sorry.
This is a recipe you can tinker with to fit your own tastes. I don't pre-saute the andouille/sausage, but you certainly can do that. If you do, it doesn't need to simmer as long as it might dry out a bit.
As with many soups, it's better the next day and you can adjust seasonings better the next day.
No pics. Sorry.
This post was edited on 12/27 at 11:40 am
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by TigerMyth36 on 12/27/12 at 11:41 am to Gris Gris
quote:You know the rules pics or GTFO.
No pics. Sorry.
I kid.
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by Gris Gris on 12/27/12 at 11:44 am to TigerMyth36
quote:
You know the rules pics or GTFO
I've never been much of a rule follower.
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by Rohan2Reed on 12/27/12 at 12:40 pm to Gris Gris
That is seriously cool of you. Thanks so much. Plan on making it this Sunday.
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by Gris Gris on 12/27/12 at 12:42 pm to Rohan2Reed
quote:
That is seriously cool of you.
I'm a cool chick, but you already knew that.
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re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by TigerMyth36 on 12/27/12 at 6:43 pm to Winkface
Various random pics of black-eyed peas.
I can't wait for January 1!!! I'm going to hit the peas and hit em good.
I can't wait for January 1!!! I'm going to hit the peas and hit em good.
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by BRgetthenet on 12/27/12 at 6:45 pm to Gris Gris
Yeah Gris, pics or it didn't happen.
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by Gris Gris on 12/27/12 at 7:13 pm to TigerMyth36
Mine is much prettier than those photos, but I'm not posting a pic because I don't want BR to see it. Let him think it didn't happen.
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by BRgetthenet on 12/27/12 at 9:56 pm to Gris Gris
quote:
Mine is much prettier than those photos, but I'm not posting a pic because I don't want BR to see it. Let him think it didn't happen.
Gris, if you made a better/prettier one, I'd just ask questions!
I thought you and R2R and Martini would throw me a bone with a snitch of advice..I'm thick skinned, I can take it!
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by Dandy Lion on 12/27/12 at 10:15 pm to Gris Gris
quote:
Gris Gris
-Celery is important in Louisiana, as I´ve seen in many of yálls recipes.
Jalapeños are a personal thang, I take it.
Garlic skins ´in´. Hmmh.
Good work, thanks for sharing.
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by TigerMyth36 on 12/27/12 at 10:20 pm to Dandy Lion
quote:
Jalapeños are a personal thang, I take it.
I love some jalapenos on top of my black-eyed peas and my red beans and rice but I'm jalapenos crazy. I used to go through those giant gallon jugs in 2 two to three weeks.
re: R2R, Here's the Black Eyed Pea and Andouille SoupPosted by Gris Gris on 12/27/12 at 11:59 pm to Dandy Lion
I like jalapeños with black eyed peas. Fresh only, though, for me. However, the jarred peppers add that acidic element. In this dish, the wine does that.
Looks awesome. Rouses' sells (N.O. famous) Chisesi smoked ham shanks. Great for stocks and any kind of beans.
Have you ever tried the black eye pea & pork gumbo at Cochon? Good stuff. There are a few recipes on the internet.
Have you ever tried the black eye pea & pork gumbo at Cochon? Good stuff. There are a few recipes on the internet.
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