[CH] Zippy Black-eyed Peas w Okra
Shantihhh@aol.com
Fri, 23 Aug 2002 15:14:48 EDT
A couple of days ago I decided to cook some black-eyed peas. Now that
doesn't sound like a big deal, BUT I had never even eaten them before let
alone cook them. LOL I may have been born in Ohio, but lived in SF Bay
Area since I was 4 and they aren't a staple here.
Whenever I see new veggies at the Farmer's Market I always buy some to try.
They also had some lovely small okra and I had also picked up some of these.
Of course I have many nice tomatoes from the garden. I used a half dozen of
my Italian Heirloom Paste tomatoes in this dish.
I did not have Smoked Ham Hocks on hand and used several slices of diced
Applewood Smoked Bacon instead. The Ham Hocks would give a much better
balanced less over powering flavour.
This is what I whipped up and we loved it. Great meal in a bowl!
Zippy Black-eyed Peas w Okra
2 cups Shelled black-eyed peas
2 dozen small - medium sized okra sliced into 1/2" pieces
1 cup diced tomatoes
2 Smoked Ham Hocks
1 medium onion diced
1 -8 diced red chile (Jalapeņo or Serrano type)
3 cloves crushed garlic
1 tsp. Herbes de Provence
white pepper
add the end to taste:
Add-freshly ground French 5 colour peppercorns to taste
and sea salt-if needed
Soak beans if dried.
Saute the diced onions and chiles in a little oil. Set aside.
Simmer the beans and ham hocks in 3 cups of water. Add the white pepper and
Herbs de Provence after water begins to simmer, stir thoroughly, cover pot.
Do NOT allow the black-eyed peas to boil as it will cause the skins to
separate off the beans. Stir from time to time simmering for about 1 hour.
Add additional hot water to keep the mixture from becoming dry. You want a
thick soupy consistency. Check to see if the beans are getting tender, as
you do not want to under or over cook them.
Remove the Ham Hocks, remove meat from bone and toss back into the pot of blac
k-eyed peas. Add the onion-chile mixture, diced tomatoes, and the sliced
okra. Simmer for 10 minutes. Do not over cook the okra! Adjust seasoning
with freshly ground pepper and salt if needed.
Ladle this mixture into shallow soup plates.
And Enjoy