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Ham Blacked eyed Peas with Roasted Chilies
posted in soups [more from this topic] by Hj on Friday, December 31st 2010 at 06:50 AM.
Ham slices or cubed or bone as much as you like (regular or smoked
2-3 roasted anaheim chilies peeled de stemed with seeds or more
1) 15 oz. black eye peas drain
1) 15 oz. Hunts Diced Tomatoes
½ -15.oz. bean sprouts drain
1-2 T. garlic cloves minced or 1 tsp. granular*
1 onion small chopped or 1 tsp. granular *
water to cover or add chicken broth for a richer taste.
Roasted chilies- let set in brown bag 15 minutes – peel- destem ñ chop with seeds or remove from freezer ñ chop. I have on hand in freezer bags. Cube the meat
Throw all into soup pot -bring to boil turn down to simmer till meat tender.
~Note~* as much as you like for taste as is with roasted fresh peppers
This is a lite tasty soup =not much in it but will serve about 4 nicely -very easy to make. Not highly spiced. If you add about 1 lb. ham or more after it cooks – de-fat the broth.
I posted this recipe on Tx. monthly many years back Will post another courtesy of Karen in Colorado a few years back in time for New Years for those who like ham n black0eyed peas. Hj
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3 comments
Wednesday, January 12th, 2011, 3:43 pm
Kelley says:
Hj, have tried all three of these recipes and thank you! My family loved all of them. Learning to throw all in a pot, like you stated back some years ago, and trying to not just measure ingredients to the tee, just a hand full or a pinch of this that as you do. Getting better at it. We love your recipes! Do you have any wing recipes or is there a way to contact you?
Saturday, January 1st, 2011, 11:24 am
Hj says:
Cooking now - 2011 New Years Day Pork -Black Eyed Peas ñ Great Northern Beans Hj’s
So easy ñ deliciously
Pressure cooker - 6 qt.
3 to 6 lbs. pork shoulder roast or picnic fairly lean
3 or 4 country style ribs lean
Kosher salt as usual medium size grain
Black pepper
Garlic granular
1 onion very large cut up
1 c. black- eyed peas dried
½ c. great northern beans (small baby ones dried
3 bay leaves
1 T. cumin powder
1 T. celery leaves dried or place chopped ñ use more fresh chopped*
2 tsps. Better Than Chicken Bullion from the jar
Water enough to just about cover
Trim any really excess fat from both pieces of meat (can use boneless or bone in ñ remove any bones after cooking.
In pressure cooker add just enough olive oil to brown meat first seasoned well with salt –pepper ñ garlic granular all over the meat ñ brown all sides well.
Add chopped onion ñ all other ingredients ADDING extra garlic granular ñ can add now or later MORE KOSHER salt (I suggest only experienced cooks add salt now-U don’t want it over salted especially using the chicken bullion. U can add later or guest can add at serving time.
Place lid on pressure cooker –let it go. Digital cookers about 64 minutes
Stove top cookers seem to take little longer – about 2 hours for really tender meat ñ broth of beans to be tender with broth at thickness U desire. EACH pressure cooker has it own quirks. Once cooked either add little more water or cook down further till thickness of broth is desired.
Note~ My stove top cooker took longer ñ removing the lid was easy ñ quick ñ could see through the glass on the top if there wasn’t enough water or needed to cook down further.
Celery can use just leaves fresh lots or ribs of celery about 1 large chopped fine. Prefer the leaves.
Can use a large pot on the stove or Dutch Oven n cook it till tender also.
Friday, December 31st, 2010, 6:51 am
Hj says:
Ham Hocks and Beans
Courtesy of Karen in Colorado
serves 8
1 bag dry beans (my favorite is a 15 bean mix)
4-6 ham hocks
1 large onions, chopped
6 cloves garlic, minced (more if desired)
1 large bay leaves
1 tablespoon oregano
1 teaspoon pepper
salt
1. Wash beans and remove all gravel and such.
2. Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
3. Add spices.
4. Bring to boil.
5. Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
6. Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
7. Remove meat from ham hocks (discarding fat and bones) and return to the soup
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