Thursday, August 19, 2010

Black-eyed Peas in MN

This spring Susan's southern roots compelled her to add a row of black-eyed peas to the "experimental" area of the garden.  And now we have black-eyed peas!
Looks like we'll have a black-eyed pea harvest and delivery to the food shelf this year.

1 comment:

Susan B said...

Can't resist giving this recipe from since we've had such good luck with the black eyed peas AND the okra! You can leave out the bacon if you're vegetarian, just use olive oil or something.


* 4 strips bacon, diced
* 1 large onion, chopped
* 4 cloves garlic, minced
* 3 cups (750 mL) fresh okra, trimmed and cut into 1/4-inch (.5 cm) rounds
* 2 cups (500 mL) fresh or frozen corn kernels
* 1 or 2 fresh chili peppers, chopped (optional)
* 1 can (19-oz/540 mL) black-eyed peas, drained and rinsed
* 1 cup (250 mL) chopped fresh or canned tomatoes
* 6 green onions, chopped
* 1/4 cup (50 mL) chopped fresh parsley
* 1/2 tsp. (2 mL) salt
* 1/4 tsp. (1 mL) black pepper

Cooking Instructions

1. In a large skillet or Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon pieces from the pan with a slotted spoon, leaving the fat behind. Reserve the bacon bits in a bowl.
2. Add onion and garlic to the pan and cook over medium heat until softened, 6 to 8 minutes. Add okra, corn and chilies and continue to cook, stirring frequently, until okra is tender but still a bit crisp, 8 to 10 minutes. Add black-eyed peas, tomatoes, green onions and reserved bacon and cook for another 5 minutes. Sprinkle with parsley and season with salt and pepper.