Sweet And Creamy Black Eyed Peas
|Dried black eyed peas||1 Pound|
|Seasoning mix||1 Tablespoon|
|Sweet paprika||2 Teaspoon|
|Garlic powder||2 Teaspoon|
|Black pepper||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Onion powder||1 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Chopped onions||4 Cup (64 tbs) (In All)|
|Chopped green bell peppers||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Defatted chicken stock||6 1⁄2 Cup (104 tbs) (In All)|
|Water||5 Cup (80 tbs)|
|Apple juice||3 Cup (48 tbs) (In All)|
Day 1: Add enough water to the black-eyed peas to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
As the peas absorb the water, they will more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Drain the black-eyed peas and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 2 cups of the onions, all the bell peppers and celery, plus 2 tablespoons of the seasoning mix.
Stir and cook for 5 minutes.
Stir in 1/2 cup of the stock and scrape the bottom of the pot to clear all the brown bits.
Cook for 3 minutes, add 1 cup onions, and cook for 5 minutes more.
Add the peas, water, and remaining seasoning mix.
Stir and cook about 35 minutes, checking the bottom of the pot occasionally for sticking.
Add 1 cup of the apple juice and cook 15 minutes, checking for sticking.
Add 1 more cup apple juice, check the bottom of the pot for sticking, and cook 15 minutes.