I'm willing to sign on for pretty much any tradition involving beans.
This year I cooked them with tomatoes, rosemary and thyme, tossed them with smoked cheddar cheese, and baked them in the oven.
This year I cooked them with tomatoes, rosemary and thyme, tossed them with smoked cheddar cheese, and baked them in the oven.
Needless to say, they were delicious.
(The smoked cheese substitutes for the traditional bacon flavor in black-eyed peas. But you can leave it out if necessary, the dish will still be yummy.)
Black-eyed peas are one of the quicker legumes to cook. I usually don't even soak them, just let them simmer for an hour or so until they are tender. On New Year's Day, however, I did soak them in water to cover for 3-4 hours before cooking them. It shortened the cooking time a little, which was nice. Best of all, it reminded me that while 1 lb of dried black-eyed peas doesn't look like much, when they have expanded in the soaking water they make enough to feed an army. I cooked them in a large pot, and then baked them in a large casserole. Larry was a little taken aback at the size of the dinner.
Fortunately, they last well in the fridge. They will be my lunch for quite a few days to come.
And if black-eyed peas on New Year's are lucky, then more black-eyed peas must be even luckier!
Happy 2016 to you!
Baked Black-Eyed Pea Casserole
1 lb dried black-eyed peas (about 2 cups)
1 tbsp olive oil
1/2 large onion, chopped (about 1 cup)
14oz can diced tomatoes
2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
3/4 cup grated smoked cheddar or smoked jack
3/4 cup grated aged cheddar
Soak the peas in water to cover by 3 inches for a few hours. (The less time you soak them, the more minutes they'll need to cook.) Drain.
Warm the olive oil in a large pot over medium heat. Add the onion and fry until golden-brown. Add the can of tomatoes, then fill the can with water and add that too. Add the salt, pepper, thyme, rosemary and drained black-eyed peas.
Simmer, covered, until the beans are tender, 30-45 minutes. Stir occasionally. This is a dry dish, so there shouldn't be a lot of liquid in the pot, but add a little water if it looks like it needs it.
Preheat oven to 375°F.
Remove the bean pot from the heat and stir in the smoked cheese.
Pour into a 7x13 casserole (or other 3 quart size) and sprinkle the cheddar on top.
Bake 35-40 minutes until the flavors are melded and the beans are piping hot.
Serves 8-10
(The smoked cheese substitutes for the traditional bacon flavor in black-eyed peas. But you can leave it out if necessary, the dish will still be yummy.)
Black-eyed peas are one of the quicker legumes to cook. I usually don't even soak them, just let them simmer for an hour or so until they are tender. On New Year's Day, however, I did soak them in water to cover for 3-4 hours before cooking them. It shortened the cooking time a little, which was nice. Best of all, it reminded me that while 1 lb of dried black-eyed peas doesn't look like much, when they have expanded in the soaking water they make enough to feed an army. I cooked them in a large pot, and then baked them in a large casserole. Larry was a little taken aback at the size of the dinner.
Fortunately, they last well in the fridge. They will be my lunch for quite a few days to come.
And if black-eyed peas on New Year's are lucky, then more black-eyed peas must be even luckier!
Happy 2016 to you!
Baked Black-Eyed Pea Casserole
1 lb dried black-eyed peas (about 2 cups)
1 tbsp olive oil
1/2 large onion, chopped (about 1 cup)
14oz can diced tomatoes
2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
3/4 cup grated smoked cheddar or smoked jack
3/4 cup grated aged cheddar
Soak the peas in water to cover by 3 inches for a few hours. (The less time you soak them, the more minutes they'll need to cook.) Drain.
Warm the olive oil in a large pot over medium heat. Add the onion and fry until golden-brown. Add the can of tomatoes, then fill the can with water and add that too. Add the salt, pepper, thyme, rosemary and drained black-eyed peas.
Simmer, covered, until the beans are tender, 30-45 minutes. Stir occasionally. This is a dry dish, so there shouldn't be a lot of liquid in the pot, but add a little water if it looks like it needs it.
Preheat oven to 375°F.
Remove the bean pot from the heat and stir in the smoked cheese.
Pour into a 7x13 casserole (or other 3 quart size) and sprinkle the cheddar on top.
Bake 35-40 minutes until the flavors are melded and the beans are piping hot.
Serves 8-10
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