Saturday, October 27, 2007

Black eyed peas

This will work for field peas, butter beans, or any type of beans. I rarely get fresh beans any more. You hardly ever see them in the stores. Frozen beans are really good, so that's what I use most of the time. If you get fresh you'll just need to cook them longer. If you use dry, which are also great, you'll need to pre-soak and cook them longer.

2 bags, frozen black eyed peas or 1 bag dried
meat for flavoring (ham hocks, ham bone, pieces of ham, fat back, or bacon)
onion, chopped
salt & pepper

For dried peas: Place in pot and cover with cold water. Bring to a boil. Let boil 2 minutes. Turn off heat. (If you want, you can just cover the peas with water the night before and let stand over night). Drain & proceed:

Cover beans with fresh water and add the meat and chopped onion. Bring to a boil, reduce heat, and let simmer, partially covered until tender. Taste about halfway through and season with salt if needed. Frozen peas will take about 45 minutes, dried peas will take 2 or more hours.

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