Black-Eyed Peas
Mmmm-mmmm-mmm, Black-eyed peas. Is there anything more to say?
Well, at least two things, I can think of…
#1 - If Black-eyed Peas are just too much for you, they can always be substituted for Field Peas!
#2 - Stop eating the pigs! Use liquid smoke and mushrooms instead.
INGREDIENTS
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Black-eyed Peas
Olive Oil
Vegetable Broth
Liquid Smoke
Water
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Onions (diced or powdered)
Garlic (minced or powdered)
Italian Seasoning
Red Pepper Flakes Sage |
Paprika
Nutmeg
Pink Himalayan Salt
Bay Leaves
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DIRECTIONS
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Cover the bottom of your pan in oil, then add all dry seasonings, except the Bay Leaves. Bring oil to low heat and begin dicing and mincing your onions and garlic. Add to pan, increase heat, and saute. Add more oil as needed, then add peas. Mix in well with garlic and onions before adding water. Check your heat, and stir as needed.
When the Black-eyed Peas are approximately ¾ of the way done, add in vegetable broth, bay leaves, and liquid smoke. Make sure to let the beans finish simmering with the lid on for this step. (This is also probably a good time to go ahead and start sauteing the mushrooms)
Add in more seasoning as needed, and when beans have reached desired consistency remove from heat. Continue to stir occasionally until mushrooms are ready to be added.
Mix thoroughly and Enjoy!
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INGREDIENTS
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Portobello Mushrooms (sliced)
Olive Oil
Onion (diced or powdered)
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Garlic (minced or powdered)
Turmeric
Basil (dried)
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Thyme (ground)
Pink Himalayan Salt
Black Pepper
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DIRECTIONS
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Cover the bottom of your skillet in oil, add all dry seasonings, and put over low heat.
Dice onions, mince garlic, rinse mushrooms, and add to warmed oil. Increase heat and saute for 15-20 minutes. When mushrooms have reached desired consistency add to Black-eyed Peas (I like mine to be a little less tender. Retaining some heartiness gives them more of a meat-like texture).
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