By which I am referring, of course, to what I have been eating lately, and not that annoying band behind the worst song ever created, a.k.a. my humps. Ugh.
I was scraping the back of the pantry closet recently, scrounging for something to eat, and came across an unopened Goya bag of black eyed peas that Nathan had bought awhile back. I've never cooked black eyed peas before, but decided to give it a go. Given its simplicity, I think I'll have to keep a bag of 'em on hand.
The following was enough for two smallish meals. I soaked the peas the first time I made this, and didn't bother soaking them the second time. They cook much faster than beans, it seems, so the soaking is less necessary.
First, chop up the garlic and saute with the red pepper flakes, to taste, in the olive oil. While that's cooking, rinse the peas and then add to the pot. Add 2-3 cups water or broth (or water and a bullion cube, if that's what you've got), enough to cover the peas, and let simmer, stirring occasionally, until the peas are tender and some of them are falling apart. Add more liquid, as needed.
The first time I made this, I added a bit of sopresatta sausage that I had in the refrigerator, just diced up and thrown in while the peas simmered. It actually was a bit too salty in the end, as it was very salty sausage and chicken broth. I'd either use water, or ditch the sausage. The second time I made these peas, I cracked an egg into a bowl and slid it into the saucepan, letting it cook on top of the peas for about 3 minutes or so, until set, just before eating. Both times were pretty good. I had leftovers this evening, and though I didn't bother with the egg since I was reheating this in the microwave, I added a little bit of diced mozzarella to it, and it was still yummy.
I was scraping the back of the pantry closet recently, scrounging for something to eat, and came across an unopened Goya bag of black eyed peas that Nathan had bought awhile back. I've never cooked black eyed peas before, but decided to give it a go. Given its simplicity, I think I'll have to keep a bag of 'em on hand.
The following was enough for two smallish meals. I soaked the peas the first time I made this, and didn't bother soaking them the second time. They cook much faster than beans, it seems, so the soaking is less necessary.
1-quart saucepan
several cloves garlic
red pepper flakes
tablespoon olive oil
1/3 lb. dried peas, approximately
2-3 cups water, chicken, or vegetable broth
1 egg (optional)
sausage (optional)
several cloves garlic
red pepper flakes
tablespoon olive oil
1/3 lb. dried peas, approximately
2-3 cups water, chicken, or vegetable broth
1 egg (optional)
sausage (optional)
First, chop up the garlic and saute with the red pepper flakes, to taste, in the olive oil. While that's cooking, rinse the peas and then add to the pot. Add 2-3 cups water or broth (or water and a bullion cube, if that's what you've got), enough to cover the peas, and let simmer, stirring occasionally, until the peas are tender and some of them are falling apart. Add more liquid, as needed.
The first time I made this, I added a bit of sopresatta sausage that I had in the refrigerator, just diced up and thrown in while the peas simmered. It actually was a bit too salty in the end, as it was very salty sausage and chicken broth. I'd either use water, or ditch the sausage. The second time I made these peas, I cracked an egg into a bowl and slid it into the saucepan, letting it cook on top of the peas for about 3 minutes or so, until set, just before eating. Both times were pretty good. I had leftovers this evening, and though I didn't bother with the egg since I was reheating this in the microwave, I added a little bit of diced mozzarella to it, and it was still yummy.
1 comment:
Ahh, okay, uhh, I'm embarrassed because I think I like that Humps song. Okay, I KNOW I like that Humps song! In fact, not only do I like that song, I LOVE the video!
Ben.
Post a Comment