Black-Eyed Peas

Wish me luck! Serving black-eyed peas and cabbage at the News Years Day dinner is said to bring the person who eats it, good luck and wealth, respectively.

INGREDIENTS

• 1 (1-pound) package Camellia Brand Blackeye Peas
• 6 thick-cut slices bacon, cut in 1/2-inch strips
• 1 large onion, chopped (about 1 1/2 cups)
• 1 green bell pepper, chopped (about 1 cup)
• 3 stalks celery, chopped (about 1 cup)
• 4 cloves garlic, chopped
• 4 cups chicken stock
• 2 cups water
• Paul Prudhomme’s New Orleans Magic Seasoning®
• Tony Chachere’s Creole Seasoning®
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Camillia Brand ® Black Eyed Peas with the large red rose on the cellophane bag. It was always my mother’s choice and a New Orleans favorite. https://www.camelliabrand.com/about-camellia/About Camellia :: Camellia Brand

PREPARATION

Rinse and sort the black-eyed peas, discarding any damaged peas. Add cold water to cover the beans with about 2 inches of water. Soak the beans overnight.

Rinse the beans.

Fry the diced bacon in a large Dutch oven over medium heat. Remove the bacon after it is fried and set aside.

Add onion, bell pepper, and celery to the bacon grease and sauté until soft.

Add black-eyed peas, stock, water, Creole Seasoning and black and cayenne peppers. Bring it to a boil for 20 minutes.

Add garlic and simmer until fragrant.

Reduce the heat to a simmer and cover for about 90 minutes until the peas are tender.

Use immersion blender to cream some of the beans. (Or press beans against the side of the pot.)

Cook for another 30-45 minutes.

Serve over hot white rice with smoked sausage along cornbread or French Bread.

Hot sauce is also on the table, available to be added to the personal dish.

Print Pin

Black Eyed Peas

Course Main Course

Author Monique Olivier Getzinger

Ingredients

• 1 pound Blackeye Peas-fresh
• 6 thick cut bacon slices, cut into 1/2 inch pieces
• 1 ½ cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup finely chopped celery
• 4 cloves fresh minced garlic
• 4 cups chicken stock
• 2 cups water
• 1 tsp Paul Prudhomme's New Orleans Magic Seasoning®
• 1 tsp Tony Chachere Creole Seasoning®
• ½ tsp black pepper
• ½ tsp cayenne pepper

Instructions

• Rinse and sort the black-eyed peas, discarding any damaged peas.
• Add cold water to cover the beans with about 2 inches of water. Soak the beans overnight.
• Rinse the beans before cooking.
• Fry the diced bacon in a large Dutch oven over medium heat. Remove the bacon after it is fried and set aside.
• Add onion, bell pepper, and celery to the bacon grease and sauté until soft.
• Add garlic and simmer until fragrant.
• Add black-eyed peas, stock, water, Paul Prudhomme's New Orleans Magic Seasoning, Tony Chachere Creole Seasoning and black and cayenne peppers. Bring it to aboil for 20 minutes
• Reduce the heat to a simmer and cover for about 90 minutes.
• Use immersion blender to cream some of the beans. (Or press beans against the side of the pot.) This will make the peas creamier.
• Cook for another 30-45 minutes until tender.
• Serve with cooked hot white rice.

Enjoy Keeping It Creole⚜️

Keeping It Creole, LLC

Enjoy Keeping It Creole!