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Thursday, April 29, 2010

Black Eyed Peas-Get rid of the old and bring in the new!

It's time to clean out the freezer, cook all the things I put away last summer to last through the winter months.  Ok, really I'm very behind on cooking those things.  So here is a redo of Black Eyed Peas.  I made a huge pot of peas and will freeze the cooked ones for meals to come.  They really are not just for New Years you know!  They are a good source of fiber and protein.  The only good thing ya'll is that peaches are next on the list.  I've got to make room for this summers produce.  I love summer and all the fresh vegetables it provides!


The Players!



Rinse peas thoroughly.   


Pick through peas for soggy peas and discard unwanted matter other than firm peas.  Take away any other strange objects, vines etc.  



Example of what you need to discard!



Rinse peas again.



Bring six cups of water to a boil.  Add peas to boiling water and reduce to a simmer.  Cook for thirty minutes.  




Add additional hot water if the water has depleted down 
to the level of the peas or below.  
(You want to maintain the water level above the peas about one to two inches).  Cook for an additional thirty minutes.  



At this point you need to taste and add salt to your taste.  Also add the bacon to the peas.  Cook for another forty five minutes.  You can season your peas with Worcestershire sauce and/or hot sauce if it suites your taste. 
Mr. MBB adds a ton of hot sauce to his, I just like mine plain.



It is a really good photo but come on, peas are not pretty!
It's just a little southern comfort!



 They sure taste good.

Happy Eating!


The Recipe:

Black Eyed Peas

3 quart size packages of frozen fresh Black Eyed Peas, thawed
2 slices Apple wood smoked bacon
Salt and Pepper to taste


Rinse peas thoroughly.   Pick through peas for soggy peas and discard unwanted matter other than firm peas.  Take away any other strange objects, vines etc.  Rinse peas again.  Bring six cups of water to a boil.  Add peas to boiling water and reduce to a simmer.  Cook for thirty minutes.  Add extra hot water if the water has depleted down to the level of the peas or below.  (You want to maintain the water level above the peas about one to two inches).  Cook for an additional thirty minutes.  At this point you need to taste and add salt to your taste.  Also add the bacon to the peas.  Cook for another thirty minutes.  You can season your peas with Worcestershire sauce and hot sauce if it suite your taste.  Be sure not to cook down all your liquid. 

Happy Eating!



1 comment:

Erynne said...

Easy *pea-sy*!

Thank you, Mary!

:o)

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