I adapted this recipe from a package of Camellia Black Eyed peas.  The original recipe called for sage and thyme. Plus, it only called for onion and garlic. I added the poblano, celery, and carrot. I liked the texture achieved by cooking the vegetables in a separate skillet. The original recipe called for “Cajun seasoning” to taste. I added cayenne instead of using a commercial seasoning blend. Feel free to play around with the seasonings.

 

Hint:  We freeze onion, celery, and garlic trimmings during the week. This way we can always quickly make up a vegetable stock on demand. I prefer to buy smoked pork neck bones; and then make up a pork stock a day in advance. Here’s Emeril’s recipe for pork stock. (It’s for one gallon; so maybe you’d want to make up half.

 

By the way, the Camellia Brand website has a ton of recipes worth browsing. (https://www.camelliabrand.com/recipes/)

1 lb. Blackeye Peas

6-8 cups stock (Chicken, vegetable, beef, or pork)

1 large onion, chopped

1 clove of garlic, minced

2 sticks celery, chopped

1 Poblano pepper, cleaned and chopped.

1 carrot, chopped

2 T cooking oil

salt and pepper

1/2 tsp Cayenne, ground

1 tsp sugar

1 splash red vinegar

1-2 T Worcestershire  sauce

Splash of Louisiana hot sauce

 

Rinse peas thoroughly and place in heavy pot. Add 6 cups of stock. Bring to a boil for 10 minutes. Cover; reduce heat to a simmer. Allow to boil 30 minutes. In the meantime prepare the vegetables to saute in a separate skillet.

 

Heat cooking oil in a large skillet. Sauté onions for a minute or two; then add celery, carrot, poblano, and garlic. Season with a bit of salt and pepper. Cook until softened a bit; then add to the pot of peas.