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Black Eye Beans
Posted on 1/7/17 at 4:56 pm
Posted on 1/7/17 at 4:56 pm
Just put 2 lbs. of black eye beans soaking. I'm planning on cooking them tomorrow either in a crock pot or on the stove top. What kind of recommendations do yall have for me (as for as additional ingredients; onions, andouille/tasso, chicken stock, etc.)
TIA
TIA
6
Posted on 1/7/17 at 5:21 pm to dwjc12
Chicken stock is good. If you have a ham bone in the freezer, it would be good to use that too.
My big tip for cooking beans: brown your meat first. Then sautée your aromatic veggies in whatever grease is in the pan. Then add your stock or water and scrape up whatever brown bits are in the pot. THEN add your beans. That's so nasty, people that put the beans in first and end up boiling vegetables and meat.
My big tip for cooking beans: brown your meat first. Then sautée your aromatic veggies in whatever grease is in the pan. Then add your stock or water and scrape up whatever brown bits are in the pot. THEN add your beans. That's so nasty, people that put the beans in first and end up boiling vegetables and meat.
Posted on 1/7/17 at 5:47 pm to dwjc12
I make a stock with smoked ham bones or smoked hocks first. You can still use smoked ham or sausage in the peas. I use bacon grease to sauté onions.
Posted on 1/7/17 at 6:00 pm to dwjc12
Don't forget the jalapenos. 
Posted on 1/7/17 at 6:07 pm to dwjc12
I'd throw some peas in there.
Posted on 1/7/17 at 6:19 pm to dwjc12
You have black eyed peas. Do this:
1 large onion, fine diced
1/2 bell pepper, fine diced
2 ribs celery, fine diced
2 minced fresh jalapeño peppers, with seeds
3 toes garlic, crushed
2 bay leaves
1 lb sausage, diced
2 smoked hocks
12 cups + water or ham hock stock
4 Roma tomatoes, diced
2 green onions, mined
2 T minced parsley
1/2 T each, Thyme, orgegano, and basil
2 T olive oil
Salt and black pepper to taste.
Method:
Heat the oil and sauté the sausage. Remove and add the onion, sauté until clear. Add the celery, bell pepper and jalapeño. Continue until softened, adding the garlic and dry herbs and bay.
Add the water or ham hock stock, bring to a boil with the hocks. Add the peas. Cook an hour until done, on a low simmer. Add the tomato, green onion and parsley. Season to taste and serve over a little rice.
1 large onion, fine diced
1/2 bell pepper, fine diced
2 ribs celery, fine diced
2 minced fresh jalapeño peppers, with seeds
3 toes garlic, crushed
2 bay leaves
1 lb sausage, diced
2 smoked hocks
12 cups + water or ham hock stock
4 Roma tomatoes, diced
2 green onions, mined
2 T minced parsley
1/2 T each, Thyme, orgegano, and basil
2 T olive oil
Salt and black pepper to taste.
Method:
Heat the oil and sauté the sausage. Remove and add the onion, sauté until clear. Add the celery, bell pepper and jalapeño. Continue until softened, adding the garlic and dry herbs and bay.
Add the water or ham hock stock, bring to a boil with the hocks. Add the peas. Cook an hour until done, on a low simmer. Add the tomato, green onion and parsley. Season to taste and serve over a little rice.
This post was edited on 1/7/17 at 6:23 pm
Posted on 1/7/17 at 9:04 pm to dwjc12
It is ridiculously easy to make a good pot of peas/ beans and how often they're completely messed up is beyond me. Keep it simple until you get comfortable. You've got some basics already posted for you here.
1.Soak in water as long as it takes to rehydrate the peas/ beans. This step is optional to me but some packs will tend to take longer than others is you don't do this.
2. Brown some bacon/ ham hocks/ pickle meat and add some bacon grease if you don't use a meat that will render its fat.
3. Sweat some onions and celery, ham hock/ smoked turkey neck and a healthy cup of diced onions and 1/2 cup celery for 12-16ozs peas/beans. You can use more or less here if you want, I like more.
4. Veggies translucent, add beans/ peas, then add chicken stock to cover at least an 1" of chicken stock. Add a little salt and black pepper here but wait until it's almost done to add more. Celery salt and a little garlic powder are good too.
5. Simmer between 1-2 hours or until tender. Check and add water/ stock if necessary. For black eyed peas only, I really enjoy adding a 1/2 to whole can of original Rotel Tomatoes(juices drained) towards the end of the simmer period but to each their own.
6. Brown some cheap, fatty smoked sausage in the oven or on the grill and add it now or after 7.
7.. I like to hit the pot with a pulse or two of an immersion blender. This is also optional but I like my beans/ peas creamy.
8. serve over rice.
9. If you really want awesome, make a red onion mignonette and garnish with a spoonful on top of peas/ beans.
1.Soak in water as long as it takes to rehydrate the peas/ beans. This step is optional to me but some packs will tend to take longer than others is you don't do this.
2. Brown some bacon/ ham hocks/ pickle meat and add some bacon grease if you don't use a meat that will render its fat.
3. Sweat some onions and celery, ham hock/ smoked turkey neck and a healthy cup of diced onions and 1/2 cup celery for 12-16ozs peas/beans. You can use more or less here if you want, I like more.
4. Veggies translucent, add beans/ peas, then add chicken stock to cover at least an 1" of chicken stock. Add a little salt and black pepper here but wait until it's almost done to add more. Celery salt and a little garlic powder are good too.
5. Simmer between 1-2 hours or until tender. Check and add water/ stock if necessary. For black eyed peas only, I really enjoy adding a 1/2 to whole can of original Rotel Tomatoes(juices drained) towards the end of the simmer period but to each their own.
6. Brown some cheap, fatty smoked sausage in the oven or on the grill and add it now or after 7.
7.. I like to hit the pot with a pulse or two of an immersion blender. This is also optional but I like my beans/ peas creamy.
8. serve over rice.
9. If you really want awesome, make a red onion mignonette and garnish with a spoonful on top of peas/ beans.
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