Minnesota Black-eyed Peas |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The only thing I know about southern cooking is that I like every bit of the little I've tasted. This dish is what I consider the best of several excellent recipes put together to make my ultimate black-eyed peas. Ingredients:
2 cans (15.8 oz.) black-eyed peas, drained and rinsed |
1 can (14.5 oz.) diced tomatoes, use it all including the juice |
1 can (14.5 oz.) diced tomatoes with green chili peppers, use it all including the juice |
4 slices bacon, cut across into quarter inch pieces |
1 pound ground pork, unseasoned |
1 small to medium onion, chopped (1 cup) |
2 stalks of celery, chopped (3/4 cup) |
1 cup water |
1 cup mozzarella cheese, shredded |
1 tsp. garlic powder |
1 tsp. chili powder |
2 tbs. brown sugar |
1/4 tsp. coarse ground black pepper |
1/4 tsp. salt |
Directions:
1. In a large pan, fry the bacon bits, add the pork sausage when the bacon is about three quarters done. Do the usual spatula chopping and turning until the sausage is cooked through and in small crumbles.
2. While the meat is cooking, empty the canned peas and tomatoes into a pot or small dutch oven, at least a four quart size.
3. When the meat is done, remove it to the pot of peas and tomatoes. Fry the onions and celery in the pan with the meat drippings. Cook until the celery is soft.
4. While the onions and celery are frying, add to the pot of other stuff the garlic & chili powder, sugar and s&p. Pour in the water, but watch the level. You want to just see water in the lowest areas, don't cover everything. Turn on low heat.
5. When the onions and celery are done remove them from the pan into the pot full of everything else. Increase heat, cover and simmer, just slowly bubbling, for one hour. Stir once in a while.
6. Toss in the cup of cheese and stir until melted.
7. Sprinkle a bit of Mozzarella on top of each serving. Great with corn bread. Also great on a bed of rice.
8. My wife and I had it on spaghetti last night for dinner. Very good!
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