On Thursday, July 31, 2003, at 01:18 PM, Lewin Edwards wrote:
I've never had blackeyed peas
Here's the RIGHT way to do blackeyed peas:
The night before, boil a ham bone (preferably one that still has about a pound of meat on it) for at least one hour.
Turn off the heat and let it cool enough that you can lift the pot with your bare hands.
Put it in the fridge overnight.
The next day, skim all the fat (will be hardened) off the top. Pick out the bones and give them to your dog.
Pour the rest through a strainer into a second container. Save this liquid!
Wash the pot.
Pick the meat from the strainer and cut it into small pieces, being sure to cut the meat away from the fat, and put it into the pot.
Dump a one pound bag of dried blackeyed peas into the pot.
Add the liquid that was strained. Add enough water to cover the peas plus 1-2 inches.
Bring this to a boil, stirring frequently, then turn the heat down.
Simmer the mixture, while watching it for 20 minutes, adding water as needed as the pea soak it up.
Keep it simmering for at least 1.5 hours (the longer, the better), stirring it every 15 minutes - or put it in a crock pot on the lowest setting while you are at work.
Serve in a bowl on top of fresh-cooked rice with corn bread on the side.
If you serve this without a tall glass of sweet iced tea, you risk spending a eon in purgatory!
If you don't eat ham, then you can substitute using for smoked turkey necks, but don't bother too much with picking the meat off.
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