Black-Eyed Peas With Slab Bacon And Tasso

Recipe Ingredients

2		Basic pork or chicken stock
1 lb	454g / 16oz	Dried black-eyed peas
1/2 lb	227g / 8oz	Slab bacon - cut in 1" cubes
1/4 lb	113g / 4oz	Tasso - cut in 1" cubes
1 1/2 cups	93g / 3.3oz	Finely chopped onions
1/2 cup	73g / 2.6oz	Finely chopped green bell peppers
1/4 cup	27g / 1oz	Finely chopped celery
1 teaspoon	5ml	Minced garlic
1 3/4 teaspoons	8.8ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper

Recipe Instructions

In a 5 1/2 quart saucepan or large Dutch oven, combine the stock, peas, bacon, tasso, onions, bell peppers, celery, and garlic. Cover pan and bring to a boil over high heat, stirring occasionally so peas don't stick. Put lid askew and continue boiling about 5 minutes.

Stir well, reduce heat to maintain a simmer, and re-cover pan with lid askew. Simmer about 1 hour, stirring occasionally (more often toward the end of cooking time so the mixture doesn't scorch). Stir in the salt and pepper, re-cover pan, and simmer about 30 minutes, stirring frequently aqnd being careful the mixture doesn't scorch. If it does scorch, do not stir; change to a new pan.

Remove cover and simmer until creamy thick, about 10 minutes more, stirring as necessary. Remove from heat and serve immediately.

Source:
"The Prudhomme Family Cookbook"

Rating

Average rating:

9.3 (3 votes)

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