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Sweet And Creamy Black Eyed Peas

Wylie.Dufresne's picture
Ingredients
  Dried black eyed peas 1 Pound
  Seasoning mix 1 Tablespoon
  Salt 2 Teaspoon
  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
  Cayenne 1⁄2 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Pea
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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