OT? recipe
Here is a wonderful recipe I designed for my husband who is not fond
of things good for him. (It is also VERY cheap!)
Black-eyed peas have always been a staple in Southern homes, a pot
sitting on Granny’s stove top on one of the back burners (sitting
right next to the greens in the other pot on the other back burner!)
With a sheet of biscuits in the oven–you have lunch–dinner–supper.
Well black-eyed peas are full of fiber and protein, low in fat and
have all the other vitamins and minerals we need. They are very good
for diabetics–the fiber and protein/carb ration is nearly perfect!
But my husband thinks they are ‘ashy’. Not exactly sure what he means
by that, they are creamy textured beans. Which is why they do this
recipe so well. Now if you need to adjust the sodium levels in this–
by all means use low sodium juice or bouillion.
this is how I make ~~
Smooth and Savory Black-eyed Pea Soup:
5—15 oz cans of Black-eyed peas with any pot-liquor (fluid)–I use
Luck’s flavored with pork;
8—or equivalent of 8 servings of TOMATO Bouillion (I find this in
the Mexican section of the grocery store)
or you may use a small can of tomato paste and CHICKEN Bouillion or
substitute V-8 Juice for the water;
4 cups of Water (or see above^);
1 teaspoon each: Garlic powder, Turmeric, Paprika, Curry Powder,
Black Pepper, Sea Salt to taste- if necessary;
Open cans of beans and with each can, puree in blender with half a
can of water or juice, pour into soup pot.
Add all the dry ingredients and any remaining water/juice (adjust for
desired thickness) and stir well, GENTLY heat to a simmer.
Simmer for about 15 minutes. Serve with hot biscuits.