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Emeril's
Good Luck Black Eyed Peas
Provided by Chef Emeril Lagasse
Ingredients
1 pound dried black eyed peas (rinsed and picked over)
5 cups vegetable or chicken stock
1 pound pork tenderloin, cut into chunks
2 tablespoons butter
1 medium onion, chopped
1 cup chopped celery
1 cup chopped carrots
Salt and pepper to taste
Directions
Soak the peas for one hour, rinse and put in a large pot.
Cover with water, bring to a boil, then drain the beans
in a colander and discard the water. Put the beans back
in the pot and add the broth and pork. Bring to a boil,
then reduce to a simmer.
In a large
skillet melt butter and add the onions. Cook, stirring,
for 1 minute. Add celery and carrots and continue cooking
until they are soft. Add to the bean mixture and simmer
for one hour.
*Option: You
can serve with a tablespoon of ketchup placed in the center
This adds color and a nice flavor.
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