Tuesday, March 3, 2009

Bonus Recipe: Black-Eyed Peas with Soup Bones

Soup bones were on clearance and black-eye peas take a lot of the same ingredients as pea soup so I decided to put some in our crockpot for our lunch or dinner tomorrow (no room in the fridge so it will just cook overnight.)

Here's what I did:

Put about 3 lbs. beef soup bones or pork or ham or other meaty bones in the crockpot.

Add 16 ounces dried black-eyed peas, rinsed.

Add 2 carrots, sliced (or equivalent baby carrots), 1/2 medium onion, diced, 2 stalks celery, sliced, 2 cloves garlic, minced, and black pepper to taste (I prefer to add salt at the end.) If desired, add chili or chipotle powder to taste. If desired, add 1 can diced tomatoes. (I didn't add either this time.)

Pour over about 1 1/2 quarts water, or more if needed (judge it by eye, remember you won't lose as much in the crockpot as on the stove.) Cook on Low until done, adding water and stirring as needed. Season with salt, remove bones, and stir before serving. Serve with rice or cornbread. Mmm.

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