Soul Food Black Eyed Peas Recipe: How To Make The BEST Black Eyed Peas
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Black Eyed Peas Recipe
Ingredients
16oz Packaged Goya Black Eyed Peas
3 Smoked Ham Hocks
1 Small Onion, chopped
1/2 Green Bell Pepper, chopped
2 Tbs Margarine or Butter
2 Qts Water
1 Qt Chicken Broth
3 Bay Leaves
15oz Canned Diced Tomatoes
1 Tbs Minced Garlic
3 Chicken Flavor Bouillon Cubes
Pbj's Creole Seasoning
2 Tbs Celery Salt
2 Tbs Brown Sugar
2 Tbs Paprika
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tbs Chili
1 Tbs Cumin
1 Tbs Oregano
1 Tbs Black Pepper
1 Tsp Thyme
1/2 Tsp Cayenne
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Black Eyed Peas
If you are looking for an easy soul food style flavorful black eyed peas recipe you've found it. These peas are really really good... they are filled with so much flavor which is the one issue many people have with black eyed peas.... a lot of times they simply lack flavor but these don't.... I created my own personal creole seasoning for this recipe. The seasoning infuses these black eyed peas with all the flavor it needs... and the combination of seasonings is what makes these bad boys finger licking good. Black eyes peas are sort of a New Year's tradition in my family. My grandmother use to make them along with pig's feet, cornbread, and potato salad every New year's eve dinner. Each year we'd throw a get together for family and friends and make a big ole dinner to bring the New Year's in, just like most American's do and not a year went by that we didnt make some black eyed peas. But I kind of customize the recipe and took it to another level... my grandmom would be so proud of how much better these taste. Give them a shot... as I said they are so flavorful... not only does the seasonings I use pack it with a great flavor but the smokiness of the smoked ham hocks and the chicken broth???? OMG..... TONS of flavor..... you may have a flavor orgasm when you get done eating these so be warned hahahaha. I hope you enjoy! Happy New Year's!!!
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Instructions
1. Focusing on the beans is the first thing you need to do. So pour your package of black eyed peas into a big bowl and vigilantly look through them and remove all the bad ones (discolored, split, or smashed).
2. After removing the bad beans, cover the remaining GOOD beans with cool water, and store in the refrigerator over night or for at least 8 hours. This is not a requisite step, but I like to do it anyway.... old folks think this cuts down on the cooking time because sitting the black eyed peas in the water for hours softens them which is evident by the swelling of the beans.
3. Chop your onions and peppers into small pieces.
4. Place a pot over medium heat, then add your butter, onions, peppers, and minced garlic, then stir in well. Sautee them for 5 to 7 minutes.
5. Add your bouillon cubes, bay leaves, and 4-5 tbs of pbj's creole seasoning, then stir in well. Now my personal seasoning is not going to give the black eyed peas that much salt... so feel free to add more salt at the end once the black eyed peas are done if you feel you need more. My seasoning makes them just salty enough to taste, but sometimes I do end up needing to add more salt.
6. Follow that up by adding your hocks. Make sure to rinse them off first to remove any residue that maybe on them.
7. Next, you're going to add your black eyed peas and your broth. This broth gives it so much flavor but because of how much flavor my personal creole seasoning gives this dish, you dont really need the broth but more flavor is always better right? But yea if you don't have broth dont worry they should still be very good as I've made them without broth a few times before.
8. Add your water and diced tomatoes, then stir everything in well.
9. Cover the black eyed peas with a lid, leaving a crack on the sides so the liquid doesn't overflow. Covering them gets them nice and tender.
10. Cook the black eyed peas for at least 3 to 3-1/2 hours. Make sure to stir them periodically, every 30 minutes or so so they don't stick. I used a non sticking pot so I didn't really need to worry about that much. If you're not using a non sticking pot, pay close attention to them to make sure they dont stick, especially during the last hour of cooking time. Enjoy!!!!
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Original Text:
Buckwheat cakes. – One quart The Goshen buckwheat flour; four tablespoonfuls of yeast; one teaspoonful salt; one handful The Goshen Indian meal; two tablespoonfuls molasses—not syrup. Warm water enough to make a thin batter. Beat very well and set to rise in a warm place. If the batter is in the least sour in the morning, stir in a very little soda dissolved in hot water. Mix in an earthen crock, and leave some in the bottom each morning—a cupful or so—to serve as sponge for the next night instead of getting fresh yeast. In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course you add the usual quantity of Goshen flour, etc. every night, and beat up well. Do not make your cakes too small. Buckwheats should be of generous size. Some put two-thirds buckwheat, one third oatmeal omitting the Indian meal.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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