Tuesday, December 28, 2004

Stewed black-eyed peas

The traditional New Year's day dinner at my house...

Stewed Black-Eyed Peas

1 lb andouille
1 c. yellow onion, chopped
1/2 tsp salt
1/4 tsp cayenne
4 bay leaves
3 tsp parsley
8 c. chicken stock
1 lb dried black-eyed peas, soaked overnight
1 tbsp minced garlic

Cut sausage in half lengthwise and into 1/4-inch thick slices. Brown over medium heat. Add onions, salt, cayenne, thyme, bay leaves and parsley. Cook, stirring, until the onions are wilted about 5 min. Add the stock, peas and garlic. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer, uncovered, till the peas are tender, about 1 1/2 hours. Remove the bay leaves and serve warm.

(No one will eat cabbage at my house, so I serve salad instead - which may explain why we're not wealthy yet. And this goes great with a loaf of Gambino's Garlic Bread.)


Blogger Cathy said...

Shawn - I've never prepared black eyed peas myself, but did once have some Hoppin' John that someone else prepared. This recipe sounds like a good place to start - it sounds delicious AND easy!

5:51 PM  

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