Black-Eyed Peas for a Happy New Year!

Happy New Year!

So many of you requested this recipe after posting it on Instagram, January 1st, 2017, I decided to make a quick recipe for you. Having made it in the moment, without any notation of measurements, I can only guide you in what I remember to have done. What I can tell you is that I omitted the smokey ham hock (j’adore) for a healthier version for my clients. The addition of spinach was only because I didn’t buy collards (j’ad0re again!). When I can go healthy I do, and there is rarely the sense that something is missing. In fact, they, and I, prefer the approach on many levels. Check it out and keep me posted. Feed back is awesome.

Please Pardon typos as I am running to work soon!

XO,

Stovetopped

Let’s go…

Black-Eyed Peas and Spinach with Smokey Paprika

Ingredients

4 cups of fresh black-eyed peas (ask your produce person) OR 1 16 oz bag of dried beans

1 tsp Baking Soda

Spinach Leaves cleaned and washed ( I used a half a box of washed baby spinach)

4 Cups of homemade chicken stock (store bought will work fine)

1 large White Onion dices

2 large Garlic Cloves sliced, crushed or chopped, you decide

2 Tbs Olive oil

1 Tbs Smoked Paprika

Kosher Salt and fresh cracked Black Pepper

At the stovetop…

If you have fresh beans cook them in fresh water with 1 teaspoon of baking SODA until just barely tender, but not falling apart. Low to medium heat, about 10-15 minutes.

If you have dried beans you must hot-soak them (beans covered in water, bring to a boil, rest one hour, strain). OR soak over night, and strain. The goal is to reconstitute the bean (bring it back to life) and remove some of its gasses. 

Next, soaked beans are covered with fresh, cold water and brought to a boil with baking soda, and cooked until tender. I believe this should take about 30-45 minutes. Keep an eye them, as the goal is to make them tender, not falling apart.

Sautee the onion and garlic in a large heavy bottomed pot with the olive oil until translucent (a few minutes) and season with paprika, salt and pepper. Add the chicken stock, the beans and the spinach and on low heat for about 15 minutes, until the beans are tender, and golden from the paprika, and the spinach is dark and silky. Season with salt and pepper and your done! Also, very good with some tabasco or hot sauce!

ENJOY!

Oh, and a little jam session by Dave Sparrow, Tommy from Crash and Chris Duskin… Happy New Year, indeed!

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s