Black-eyed Peas

Black-eyed Peas

So tonight I made black-eyed peas and rice with mixed vegetables and cornbread for dinner.

My black-eyed peas were a happy accident. I tried a couple of ingredients that I don't normally use. Those black-eyes peas came out tasting so good that I understood why Easu sold his birthright! I figured I'd better write it down so I can try to make a similar pot again sometime in the future.

A bag of dry black-eyed peas
A package of the Lipton onion-mushroom soup
A can of coconut milk
A can of fire roasted diced tomatoes
2 1/4 cups of water
A bay leaf
1 Tablespoon of butter
2 Tablespoons of olive oil
2 Tablespoons of McKay's Chicken style broth (No MSG)
Kosher Salt
Black Pepper
Goya Adobo All Purpose Seasoning
Lawry's Seasoned Salt
1 Table spoon of Imitation Bac'n Pieces

I parboiled the black-eyed peas, meaning, I boiled them, turned them off and let them set covered for an hour. Then I poured that water off and rinsed them again. (This reduces whatever it is in beans that gives one who consumes them gas.)

I returned the rinsed beans back into the pot and added the rest of the ingredients and let 'em cook.

I made some jasmine rice (1 1/2 cups of jasmine rice in 2 2/3 cups of water seasoned with a teaspoon of kosher salt and 1 Tablespoon of olive oil brought to boil and then reduced and simmered for 15 minutes), mixed veggies and homemade cornbread.

We dined sufficiently.