I must admit I have always been kinda lazy when it comes to making peas and beans. Only because of task of cleaning them and soaking them overnight.
This time around I researched a new method that quickens that process and has them ready to soften and absorb flavor with just a few hours of cooking. First my recipe.
- 1 pound of Black-eye peas
- 1/2 of a Yellow Onion, chopped
- 1/4 teaspoon of Lawry’s Seasoned pepper
- 1/2 Tablespoon of Garlic Powder
- 4 Cloves of fresh garlic crushed and chopped
- 1 Kielbasa sausage cut into bite sized discs. I browned 1/2 of them in a hot skillet and left the other half alone adding them in the last 20 minutes of cooking.
- 4 slices of pickled Deli-sliced Jalapeno peppers (tamed or mild) chopped lightly
- 2 Ham Hocks with the skin removed
Sort the peas to clean out any non pea elements. Rinse them and place them in a large pot. Add 8 cups of hot water and bring to a rolling boil. Boil for 4 minutes. Remove the pot from the heat and let stand for 1 hour. Drain the peas and rinse them again.
Brown the sides of 1/2 of the Kielbasa sausage in a hot skillet. Drain any excess fat.
Add 6 cups of hot water to the peas. Add all the remaining ingredients. Reserve 1/2 of the Kielbasa for adding in the last twenty minutes.
Cook for 1 – 1/2 to 2 hours or until tender. Salt and pepper to taste.