Sunday, December 31, 2006

Creole Black Eyed Peas

I'm almost doing the whole Southern thing this New Years Eve, but I have no greens. Just cornbread and black eyed peas. This is from the 1985 Southern Living, but over the years have morphed into my Dad's recipe. Now, I follow in the tradition. I had to call and get the recipe:

Creole Black-Eyed Peas

1 bag of dried black-eyed peas (soaked overnight before cooking)
1 pkg of thick sliced bacon or 1/2 lb salt pork (I chopped it up with scissors)
1 can tomato sauce
1 mega onion, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
salt, pepper, red pepper, garlic powder
hot sauce, worchestershire sauce
1 pkg kielbasa sausage
Rice or cornbread

Soak the beans and discard bad ones (they float to the top). Put in a dutch oven along with the bacon and cover with water. Cook on low for 45 minutes. Add the rest (minus sausage and rice). Cook for another 45 minutes. Add sausage and cook for another 45 minutes. You may want to taste in the last 45 minutes just to determine spices. We would always eat a lot of it in the last bit of cooking (really tasting it), but it is so good.

Along with mine I'm eating cornbread:

Corn meal mix (2 cups)
1 1/4 cups milk
1/4 cup oil
1 egg
corn and scallions, hot sauce (addition mine)

Heat a cast iron skillet in 400. Heat oil in it for 5 minutes. Mix rest, add in hot oil. Bake for 25-30 minutes.

Put cornbread in the bottom of a bowl. Put peas on top - enjoy it. It is great. Happy New Year - and you always enjoy this meal with some football. Go Colts and Gators!

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