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Black Eyed Peas

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Black Eyed Peas

 

I have done them many ways over the years but this method has received the most comments...

 

1 pound (3 cups) dried beans

1 medium yellow onion

4 cloves of garlic

1/2 pound of smoked ham - I used leftovers from Thanksgiving

4 tbs of basic dry rub - here: viewtopic.php?f=29&t=1742

1 can of Rotel - go all the way and dice 2 or 3 fresh tomatoes and a few mild chili peppers instead

Black pepper

 

Sort and rinse beans, add them to a large pot with 8 cups of water.

Dice the ham up well and add it

Dice the onion up well and add it

Mince the garlic and drop it in

Add Rotel and 4 tbs of basic dry rub

Fresh black pepper and salt to taste

 

Bring to a boil, reduce to simmer and cook for a few hours until tender with lid offset. Stir every once in awhile. The pot should thicken up and the beans should be very tender.

Enjoy!

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I make something very similar. I do a double batch and add several table spoons of Badia brand-- Sazon seasoning. We add plain tomatoes at the end--supposedly the acid in the tomatoes slows down the softening of the beans. I will have to try the Rotel.

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Oh yeah!.   Gotta have the black eyed peas.

 

Mrs. Smokehowze has a batch of "Hoppin John"  including turnip and collard greens in the mix finishing up in the large Lodge enameled cast iron as part of our New Year's day tradition using black eyed peas - will be served with corn bread pancakes.    I do have to note that the ladies in the family started New Year's day with Mimosas and the Rose Bowl parade.  

 

Happy New Year to the Philpom family and may you have a great 2015!

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