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Cajun Black Eyed Peas

Source of Recipe


Unknown






List of Ingredients



• 1 lb. dried black eyed peas
  
• 1 lb. heavy smoked pork sausage
  
• 1/2 lb. smoked ham, cubed
  
• 1/2 cup shortening or bacon drippings
  
• 1 cup chopped onions
  
• 1 cup chopped celery
  
• 1 cup chopped bell pepper
  
• 1/4 cup garlic, diced
  
• 1 tsp dry basil
  
• 1 bay leaf
  
• 1 cup sliced green onions
  
• 1/2 cup chopped parsley
  
• Salt and cracked black pepper to taste
  






Instructions



1. It is always best to pre-soak any hard-shell bean in cold water overnight before cooking (this will cut the cooking time by one-third).
   
   
2. Drain peas from soaking water and rinse in cold tap water. In a 1-gallon stockpot, melt shortening or bacon drippings over medium-high heat. Add onions, celery, bell pepper, garlic, basil, ham, and smoked sausage. Saute approximately 10 to 15 minutes, or until vegetables are wilted. Add bay leaf and peas.
   
   
3. Add enough cold water to cover peas by 2 inches and bring to a low boil. Cook for 30 minutes, stirring occasionally. Reduce heat to simmer and continue cooking approximately 45 minutes or until tender. Stir from time to time, as peas will settle to the bottom of the pot and tend to stick.
   
   
4. Once tender, mash about 1/3 of the peas on the side of the pot using a metal cooking spoon. This will give the peas a creamy texture. Season to taste, using salt and cracked black pepper. Add green onions and parsley and continue cooking until peas are tender and creamy.
   
   Serves 6