I was looking through my pantry, counting the number of types of beans (yes, you read that right) and came to 16; which isn’t including the 15 bean container. That’s a lot of beans; and some of these beans I have not given their moment in the sun (or pot).

Black-Eyed Peas

Perusing the DinnerCakes archives I realized I hadn’t written anything using black-eyed peas and, in fact, have done very little cooking with them at all. I never had them growing up as a kid so my exposure to them has bit quite limited. One of the few things I have cooked them for is a sort of mock creole. I saw mock because I don’t think I’ve ever had authentic creole cuisine. This dish uses a less than common item from my pantry called liquid smoke. Not natural, for sure, but it adds a nice touch.

Black-Eyed Pea Creole Soup

Black-Eyed Pea Creole Soup

1 onion; chopped
1 garlic; minced
1 green bell pepper; diced
1 cup dried black eyed peas; rinsed, cooked, and drained
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon chili powder (I used Ancho)
1 cup fresh peas (or thawed if frozen)
2-3 cups stock
Several dashes of liquid smoke
Salt and pepper to taste

Sweat the onion and garlic for 10 minutes, stirring occasionaly (but not frequently). Add the bell pepper and sweat for another 5 minutes. Add the remaining ingredients and simmer for 15 minutes. Enjoy.


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