Ingredients: 4 to 8 oz. fresh, ready to cook black-eyed peas 1 medium jalapeno pepper (chopped) 1/2 small onion (chopped) 2 or 3 bacon slices (cut up) salt & pepper to taste water as needed Instructions: Combine peas, pepper, onion and bacon in a 2 quart sauce pan. Add water to fill the pan. Add salt & pepper as you like. Bring to a boil. Lower heat and simmer (at a low boil) until liquid is absorbed and peas are tender. If peas are still hard add more water as needed and continue cooking until peas are tender. Note: Recipe can be easily doubled, tripled or more!
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Posts tagged with 'boiled'
Lentils
Ingredients: 1 bag of lentils 16oz. 3 or 4 carrots 1 medium onion 1 package hot dogs or sausage dogs 2 bay leaves salt and pepper Instructions: Soak Lentils for a couple of hours. In Iron 3 quart or larger pot add Lentils and about a half a pot of water. Add salt and pepper to taste, it won’t take much because of the meat that will be added later. Bring to a boil and then turn down to a simmer. Add Bay leaves, onions, carrots and hot dogs. Cook until tender. Note: Served best with some fresh cracklin cornbread.
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Josie’s New Year Blackeyed Pea Gumbo
Ingredients: 1 package of blackeyed peas 2 pounds crab legs 2 pounds shrimp 2 pounds chicken wings 2 pounds beef sausage 1 ham shank Instructions: Soak peas over night beginning New Years eve. On New Years Day fill a large pot half full of cold water and add peas. Cook for approximately 4 hours on medium heat. Add all other ingredients and cook on low/medium another hour. You may add salt and pepper to taste. Note: Served best with some fresh cracklin cornbread.
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Cajun Red Beans and Rice
Ingredients: 1 pound dry red beans 3 quarts water 1 cup chopped onions 1 cup chopped celery 4 bay leaves 1 cup chopped sweet green pepper 4 tablespoons chopped garlic 3 tablespoons chopped parsley 2 teaspoons dried thyme – crushed 1 pound andouille sausage – cut into 1/4 in.pieces 1 good ham bone and small chunks of ham 1 tablespoon salt 1 tablespoon pepper Tabasco, if desired. Instructions: Pick through beans to remove bad beans; rinse thoroughly. In a 10 quart pot combine beans, water, ham bone with ham, andouille sausage, onion, celery, and bay leaves. Bring to a boil; reduce heat. Cove and cook over low heat, for about 1&1/2 hours or until beans are tender. Stir and mash beans against side of pan. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook uncovered, over low heat until creamy, about 30 minutes. Remove bay leaves. Serve over hot cooked fluffy rice. Tabasco to taste. The red beans used in Louisiana are not the same as kidney beans,but if you can’t get any thing else the kidney beans will work. Makes 8 servings
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Lee’s Lima Beans
Ingredients: fresh or frozen lima beans cut up pieces of country ham hock or ham bone Instructions: Boil ham hock or ham bone until meat is tender. Take frozen lima beans and place in boiling water with ham hock pieces or ham bone. Cut (to test tenderness) until lima beans are tender. Beans are seasoned just right from the ham hock or ham bone.
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Boiled Custard
Ingredients: 1 quart milk 4 eggs 1 cup sugar 2 tablespoon flour 1/4 teaspoon salt Instructions: Beat eggs together until light. Add sugar and flour mixture to the egg. Beat well. Scald milk in double boiler. When milk is scalded, add one cup of the hot milk to the egg mixture. Than pour the egg mixture into the remaining scalded milk and cook until the custard coats the spoon, or until mixture thickens.
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Quintella’s Disappearing Green Beans
Ingredients: Fresh green beans (1/2 pound per person, pre-snapped) Smoked Ham Hock (1 regular sized per 4-6 servings) Bay leaf (1 large leaf per 4 servings) All-purpose seasoning such as ‘Tony Chachere’s Original Seasoning’® or ‘Old Bay Seasoning’® to taste. (use about 1 teaspoon for 2 pounds beans and 6-8 small red potatoes) Fresh Red potatoes, the smaller the better. (2 per serving) Carrots; 1 regular sized carrot per person (optional, but definitely preferable) Small whole jalapeño pepper (optional, 1 pepper per 4-6 serving size pot) Instructions: Note: It’s all done to taste, just like our grandmothers did. Additional table salt is usually unnecessary as the all purpose seasoning and ham hock contain sufficient salt. If you don’t like hot peppers substitute black pepper for the jalapeño pepper, and add it about 10 minutes before the beans are done. Once you get everything boiling, taste a bit of the liquid, it should be too salty, as the potatoes will absorb the salt. Get the salt right early on ‘cuz it just ain’t the same if you add salt afterwards. Start by putting enough cold water to cover the beans and potatoes about an inch or so into a pot. Add ham hock. Bring to a rolling boil. Snap ends from beans, rinse well with cold water, set aside. Scrub potatoes well under cold water; do not peel the potatoes. Halve them only if they’re bigger than a golf ball. Scrub but don’t peel the carrots. Cut into chunks just about double bite size. Pierce jalapeño pepper with a knife about an inch or so lengthwise, but don’t dice it or cut it up. It can be removed later along with the bay leaf. Once the water has reached a rolling boil and the ham hock is giving up it’s tasty juice, throw everything into the pot. Return to a rolling boil and reduce heat to medium. (do your salt check about 10 minutes after this) Let it all cook, the slower the better, until about 90% of the water has evaporated. Using a long wooden spoon, smack the hands of everyone who wanders into the kitchen trying to steal a taste. (Trust me, they will!) Note: They’re always the first dish to disappear; everyone ALWAYS goes for seconds or thirds. Just ask your Grandmother. This is the real deal. Soul Food is all about cooking from the heart, and I’ve found that the best recipes have no measures. It’s all about taste! Enjoy!
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Killer Green Beans
Ingredients: fresh or canned green beans (amount depends on how many you are cooking for) 1 tablespoon Accent® salt 1 tablespoon Lowery’s season salt® 1/8 section Jimmy Dean® (hot) breakfast sausage Instructions: If not using canned green beans, be sure to first cut the ends off the beans, then cut them into sections about 1 inch in length. Then place in a small pot with water. If using canned green beans, empty 2 cans of green beans in a small pot. Add Accent® salt, seasoning salt and sausage. Bring to a boil and then reduce heat to a simmer. Simmer for 5-7 min. Note: if you like, you can add more Accent® salt to suit your taste, but the key ingredient is the Accent® salt.
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North Carolina Collard Soup
Ingredients: 1 bunch collard greens (with out stems – chopped) 5 potatoes (cut and peeled) 1 can chicken soup or bullion cubes 2 onions (chopped) salt, pepper to taste precooked pieces of ham or sausage as desired Instructions: Put enough water in a large pot to boil all the ingredients. Add and cook greens, potatoes, soup (or cubes), onions and salt/pepper on stove for 40 minutes until the potatoes are soft. Then add ham pieces or tiny sausages and boil 5 more minutes. Serve with corn bread…delicious and full of warmth.
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Virginia’s Quick Greens
Ingredients: 1-2 bags of greens (whatever type you prefer) 1/4 cup apple cider vinegar 3 hot peppers (chopped) 1/2 cup chopped onion pinch of sugar smoked meat (whatever you prefer for added flavor) chicken soup base (creamy) Instructions: Put washed greens in a pot. Pour vinegar over greens. Add hot peppers, onion, and sugar, allow to set. This opens the greens up so they will accept flavor and be tender. Mix chicken soup base and hot water together; to taste. Pour over greens. There should be enough liquid to at least cover the greens. Boil for 1 hour or until you feel the greens are done (nice and tender). Note: The key ingredient is the soup base.
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