Monday, December 23, 2013

Boston Black-Eyed Peas

Southerners have a tradition of eating black-eyed peas on New Years Day to bring them good luck throughout the new year.I have given you recipes for Hoppen Johns, Ham Hocks and Peas. now I am going to give you one thats not so Southern, but still very good, and will still ensure you good luck.This treatment has a decidedly New England twist, but the distinctive flavor of Southern Black-eyed peas still comes through.

4 cups dryad or frozen Black-Eyed Peas
3 cups water
1 teaspoon salt

1 tablespoon butter
2 garlic cloves, minced
1 cup onions,fine chopped
1 cup chard ( or greens of your chose), chopped
¼ cup tamari soy sauce
½cup molasses
1 teaspoon dried mustard

In a standard 12" or a deep 10" Dutch oven, bring the water a boil with 14 to 18 charcoals under it. Add the black-eyed peas. Cover and simmer until just tender, about 15 minutes of frozen, or 35 to 45 for dried.        Sauté the garlic and onions in butter until onions are just transparent, ( in a 8" Dutch oven or in the oven you are crooking the peas in ,before hand and hold aside.) Mix in the greens with the onion, garlic and continue to sauté until greens wilt. In a mixing bowl. mix together the soy sauce, molasses, and mustard, and set aside. Drain the water off the black-eyed peas, saving 1 cup of the water.
Back in the Dutch oven you are using,stir together the drained black-eyed peas, the sautéed onion mixture, and the soy molasses. Cover and simmer over a reduced number of charcoals, for 15 to 20 minuets stirring frequently, During the simmering ,do to the molasses, there may be some sticking, adding a little of the pea stock if the sauce becomes too thick. 
Serve with Corn Bread, or Hot water, fried Cornbread,

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