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Beans & Cornbread Black Eyed Peas
1 lb. dry black-eyed peas, rinsed, sorted and soaked (see
Water to cover peas
2 T. butter
1 large Spanish onion, peeled and chopped
14-16 C. chicken stock or reduced-sodium canned chicken broth
1 t. freshly ground black pepper
1 smoked turkey wing
Place the peas in a large bowl. Add water to cover and soak overnight. Drain and rinse the peas. Or, quick soak according to package directions.
In a large stock or soup pot, melt the butter over medium heat. Add the onions and saute until tender. Add the peas and enough chicken stock or broth to cover the peas by at least 2 inches. Add the black pepper and turkey wing. Bring the mixture to a boil. Reduce the heat to medium-low and cook the peas, uncovered, until the peas are tender, about 1 to 1 1/2 hours.
The liquid in the pot should reduce. If there is too much liquid after 45 minutes to 1 hour, remove enough so the liquid reaches just about 1 inch over the peas.
When peas are tender, remove and discard the turkey wing (or use the meat on the wing, if desired).
Makes about 8 cups.
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