Dave'sWife
Cook
My 1st post to BBQ 4 U! I made a big pot of these yesterday - it's variation on the old standby of Black-eyed peas & tomatoes. Hope some of you enjoy it!
BBQ Black Eyed Peas w/Stewed Tomatoes
Ingredients:
3 Cups Dried Black-Eyed Peas, rinsed and drained
5 Cups Vegetable Stock* (or Pork Stock if you have it)
2 cups of water if needed (use your best judgment)
2 28 Ounce cans stewed tomatoes (whole or pieces) W/the liquid from the cans
1 14.5 Ounce can French Cut Green beans, Drained
1 Red Bell Pepper, Seeded and sliced into strips
1 large white onion, chopped into large pieces
3 Stalks Celery diced but not minced. Include the Celery Greens
8 Ounces your favorite BBQ Sauce
1 Lb of (good quality) Bacon strips, chopped into 1 inch chunks, fried and drained
The deglazed contents of bacon skillet after grease is drained
1 Teaspoon White pepper
1 teaspoon Dry Mustard or a Tablespoon of Pub Mustard (but not both)
1/4 cup light brown sugar
1 Teaspoon Cajun Seasoning or your favorite spicy Dry Rub
Directions:
Bring Vegetable Stock to a boil, add dry Black-eyed peas and turn down to a lower heat. Simmer for one hour. Add Canned tomatoes (cut up the tomatoes if whole), canned green beans, chopped pepper, Celery and Onion and fried bacon chunks. Also add the deglazed contents of your bacon skillet*. Stir well and allow to cook down for about 20 minutes. The stew should be thin at this point. If it is very thick, add up to 2 cups of water as needed.
After the peas have been stewing for an hour and 20 minutes, add the rest of the ingredients and keep the heat low. Continue cooking and stirring frequently for another 90 minutes or until the Black Eyed Peas are tender and have absorbed most of the liquid. When Peas are tender, take off the heat and let sit for an hour before serving so the stew acquires a body
* Cook's Note - some people prefer to use 3 cups stock and one pint of Guinness stout in this recipe. That's the way I was taught to make this dish, but then again, I'm from NYC and Irish. It adds some nice body and flavor to the dish. Use your best judgment. The alcohol does cook off but the flavor remains so AA members will most likely not want to use this option.
** Cook's Note: to deglaze the bacon skillet, drain the fat into a can and then add 2 ounces of water to the dry skillet. Scrape all the brown bits and flavor that adheres to the bottom of the pain the way you would for Red Eye Gravy. That liquid will help flavor the Peas.
BBQ Black Eyed Peas w/Stewed Tomatoes
Ingredients:
3 Cups Dried Black-Eyed Peas, rinsed and drained
5 Cups Vegetable Stock* (or Pork Stock if you have it)
2 cups of water if needed (use your best judgment)
2 28 Ounce cans stewed tomatoes (whole or pieces) W/the liquid from the cans
1 14.5 Ounce can French Cut Green beans, Drained
1 Red Bell Pepper, Seeded and sliced into strips
1 large white onion, chopped into large pieces
3 Stalks Celery diced but not minced. Include the Celery Greens
8 Ounces your favorite BBQ Sauce
1 Lb of (good quality) Bacon strips, chopped into 1 inch chunks, fried and drained
The deglazed contents of bacon skillet after grease is drained
1 Teaspoon White pepper
1 teaspoon Dry Mustard or a Tablespoon of Pub Mustard (but not both)
1/4 cup light brown sugar
1 Teaspoon Cajun Seasoning or your favorite spicy Dry Rub
Directions:
Bring Vegetable Stock to a boil, add dry Black-eyed peas and turn down to a lower heat. Simmer for one hour. Add Canned tomatoes (cut up the tomatoes if whole), canned green beans, chopped pepper, Celery and Onion and fried bacon chunks. Also add the deglazed contents of your bacon skillet*. Stir well and allow to cook down for about 20 minutes. The stew should be thin at this point. If it is very thick, add up to 2 cups of water as needed.
After the peas have been stewing for an hour and 20 minutes, add the rest of the ingredients and keep the heat low. Continue cooking and stirring frequently for another 90 minutes or until the Black Eyed Peas are tender and have absorbed most of the liquid. When Peas are tender, take off the heat and let sit for an hour before serving so the stew acquires a body
* Cook's Note - some people prefer to use 3 cups stock and one pint of Guinness stout in this recipe. That's the way I was taught to make this dish, but then again, I'm from NYC and Irish. It adds some nice body and flavor to the dish. Use your best judgment. The alcohol does cook off but the flavor remains so AA members will most likely not want to use this option.
** Cook's Note: to deglaze the bacon skillet, drain the fat into a can and then add 2 ounces of water to the dry skillet. Scrape all the brown bits and flavor that adheres to the bottom of the pain the way you would for Red Eye Gravy. That liquid will help flavor the Peas.
