Homestyle Black-Eyed Peas
by Sue Lau | Palatable Pastime
I was always fond of black-eyed peas, even as a child.
I recall my brother Mike hated them. My mother’s recipe wasn’t exactly like this but even so, I appreciated their earthy flavor.
Recently my brother passed away and it so happened I was cooking these that day, and it was what I ate. I wished he could have been here with me. I’d like to think I could have won him over with this batch.
I have done the impossible before, getting my other brother to actually enjoy eating okra. He did not even recognize it so removed was it from the nightmare he remembered being boiled to death from a bag of frozen veggies. It’s not possible to get Mike to like the black-eyed peas at this point, so I turn to you, who may have spent time with wrinkled noses at the sight of these.
I’d beg you to try. Pair it with some skillet cooked smoked sausage or a piece of crispy fried catfish. It will definitely go with those.
And if you don’t end up liking it, one of the great things about this kind of food is that it doesn’t cost very much, so your loss would be very small.
But I am telling you. It will be your gain. I think you will be a fan. Shall we try it and see?
listening to La Grange. ZZ Top.
Homestyle Black-Eyed Peas
- 8 ounces dried black-eyed peas, sorted
- 4 slices bacon, chopped
- 1 rib celery, diced
- 1/2 cup diced carrot
- 1/2 cup diced onion
- 1/2 cup diced roasted green hatch chiles or other green chiles
- 1/2-1 fresh jalapeno, seeded and chopped
- 2 teaspoons chopped garlic
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons Tony Chachere’s Cajun spice
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 cups warm water
- Sort peas and cover with water by about an inch. Bring to a boil; boil 3 minutes and remove from heat; let sit covered one hour.
- Drain peas and set aside.
- Brown the chopped bacon and when it is half cooked, add the celery, carrot and onion cooking that until mostly soft.
- Stir in the chiles, jalapeno and chopped garlic and about 1 cup of the water.
- Stir the tomato paste, chili powder, Cajun spice, black pepper and thyme in.
- Finish adding the water along with the soaked peas; bring to a boil, reduce heat to a simmer, cover and cook 1 hour, stirring occasionally.
- Remove lid and simmer 20-25 minutes more, just long enough so that it is thick as you like. If you like it soupy, just serve after the one hour
From the kitchen of palatablepastime.com
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