Black Eyed Peas for good luck

[Norm]

Well I thought you just added them to a big pot and boiled but by Jeff's picture I'd better get a bigger one.

Can some of you folks give me a recipe and where to get the ingredients for your favorite version?

[Tom]

Norm,
googling around for fun, I found this Goldmine Link for Blackeyes

Personally, I approach it this way.

I soak dried peas overnight and then scoop the bad floaters off the next day, along with the foam.

Put in a big pot with some kind of pork meat.  (fatback, smoked hocks, ham and hambone, backbone or neckbonel, smoked jowls)

add about a teaspoon of salt and a dash of cayenne

put the lid on and bring to a boil.

turn down to a simmer and cook for 3 or 4 hours.  I like a lot of pot likker so I keep the water level up over the beans and am not bothered by some getting cooked to pieces.  They just thicken the likker.

eat the beans a ladle or two at a serving, poured over corn bread, rice or as a side dish to porkchops or most any other meal.

Salt again at serving time with a slice or two of raw sweet onion placed on top.

[SwampDonkey]

Tom you sure you ain't cooked baking beans before?  :D I soak 1 cup of beans overnight and rinse the beans in the morning. Aside from the cayenne, we add ginger, mollasses, mustard, a piece of bacon or pork and an onion. Cook for 3-4 hours, got enough for two, or two meals for me.  ;D

I think I've had your black eyed peas, corn and rice in a Mexican restaurant. I even think there were some lentils. I couldn't really see what I was eating though, they had it dark like a pub with red lights. I like to see what I'm eating.  :D

That was up in Ottawa.

You's aren't going to share photos are you? :D :D

[Furby]

Well I thought you just added them to a big pot and boiled but by Jeff's picture I'd better get a bigger one.

I'd rather have them to one of your BBQ's Norm. ;)

[Norm]

Thanks Tom, sounds like how I do navy beans so I'll have to buy some and give it a try.

Furby the second one from the left is more than welcome. The others can start a band or something. :D

[Furby]

Great minds think alike eh! ;D

[Weekend_Sawyer]

My beans are frozen from the garden so they start out green then turn a little brown as they cook.

If I am out of bacon drippings I fry some bacon in the preasure cooker, leave it in there,
add beans and enough water to almost cover them, salt pepper and butter and preasure cook for about 45 minutes.

I have used ham too, comes out very good.

We do our limas the same way.

Standing infront of our freezer the top shelf s filled with black eyed peas, next shelf is white peas and limas, then a shelf of corn (off the cobb) and the bottom is allvenisin. It was a very good year for harvesting!

Jon

[Norm]

I was kind of curious when you said yours were frozen Jon. I went to the store and all the ones I found are dried, just like navy beans. Are these the kind you folks are using or should I look for others like in the frozen section of the grocery store?

[Weekend_Sawyer]

Norm,

Dry beans are fine. We grow them every year, they yield very well. They produce all summer so I only plant 1 or 2 rows about 75' long. We then shell, wash, blanch (cook for 3 minutes) and freeze them with some of the liquid they were blanched in. works great for any beans, corn and tomatos. Tho we can tomatos.

Tonight we are having some corn from the freezer and I am going to fry some Rock Fish I caught earlier this year.

Gotta run, Celest is wanting her supper!

Jon

[Tom]

Rock fish, eh.  I shoved my bowl of blackeyes aside to make room for a big plate full of Gael's butterflied and fried shrimp.  I might go to bed feeling guilty tonight.  To bad y'all didn't get any.  :D

[SwampDonkey]

Had soldier beens and coleslaw for lunch and finished up my lobster rolls for supper.  ;D

[WDH]

I must be lucky because we had black-eyed peas, ham, and corn bread again tonight ;D.

Norm, we soak the dried peas then cook them down with some ham or other pork for flavoring. 

[LeeB]

I an't ne'er heered of solger beans. What they be like? Wanna swap? Send me a bag and I'll send you a bag o' black eyes.

[SwampDonkey]

Here is a soldier bean







This is not an authentic bean pot. Most of the older folks have an old earthen ware bean pot with looped side handles and lid. We line the cover with tinfoil so it's easy to clean and keeps the sugar from baking on it. Traditionally we steam brown bread (a type of corn bread) or straight corn bread or molasses oatmeal brown bread. (Some people think brown bread is whole wheat bread  : )

These are cold out of the fridge with an onion and a strip of pork for flavour. Ginger, molasses and mustard are added as well.

Now beans cooked outside in a depression in the ground surrounded by hot coals all afternoon will draw a crowd for miles. ;D Mainers and Maritimers eat lots of baked beans.  ;D

Jeff, if I ever get up to the piggy roast, make way, were having outdoor cooked beans with porky. ;D