We are only a few days away from a brand new year.
A clean slate.
A new beginning.
a new you!
I have not opened the laptop in about 6 days -- which is a record for me!!
and guess what?
Nothing bad happened! :-) You are all still here!!
I hope you were able to chillax a bit during this past week.
I've got 3 great recipes for you today which will not only soak up all the random chocolate floating around your system, but will also actually be quite beneficial in OTHER ways...
And here they are --- :
3 Recipes to get you to EAT BLACK EYED PEAS.
They bring health, wealth, prosperity, and good luck.
Here are the world's best ways to make black eyed peas so your NEW YEAR is full of ALL THINGS GOOD.
I've tested out a variety of black eyed peas in the slow cooker throughout the years. I used to really not like them, but it was only because I didn't know what I was doing.
Now I do.
Here are the world's best ways to make black eyed peas so your 2022 is full of ALL THINGS GOOD.
[for your convenience, I'm going to put the recipes in this email, but you can certainly click on the title of the recipe to see it on the site and get the photo]
Hoppin' John
serves 8-10
1 pound dry black eyed peas, soaked overnight
4 cups chicken broth
1 pound smoked sausage, sliced
1/2 cup instant rice (or use 1 cup already cooked rice, and stir it in at the very end)
1 (10.5-ounce) can Rotel
1 bunch of collard greens or kale, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
The Directions.
Use a 6-quart slow cooker. Soak your beans overnight in a bunch of water and drain well in the morning and rinse in cool water.
Put the beans directly into your slow cooker.
If you don't have time to soak the beans overnight, that's okay!
Instead, put them in a pot with a bunch of water and boil rapidly on the stove for 10 minutes.
Then turn the heat off, and cover the pot.
Let it sit for one hour, then drain and rinse and plop into the pot.
easy-peasy!
Once the beans are in the crock, add broth and sliced sausage.
Stir in the rice and rotel.
Add greens, and sprinkle on the salt and pepper.
Cover ( you may need to shove in greens to get the lid on nicely) and cook on low for 8 to 12 hours, or until the beans are soft.
Stir well before serving.
Black Eyed Pea Chili
serves 8-10
1 pound dry black eyed peas, soaked overnight and drained
1 pound lean ground meat, browned and drained
1 onion, peeled, chopped, and browned
4 cloves garlic, peeled, chopped, and browned
28 ounces diced tomatoes (and juice!)
1 (15-ounce) can corn (and juice!)
1 tablespoon ground cumin
1 1/2 tablespoons chili powder
1/2 teaspoon black pepper
1/4 teaspoon kosher salt (and maybe more at the table to taste)
2 cups beef broth
The Directions.
Use a 6-quart slow cooker. In a large skillet on the stovetop brown the meat, onion, and garlic.
Drain any accumulated fat, and put the meat mixture into your slow cooker.
Add soaked and drained beans.
[note: if you don't have time to presoak the beans, bring them to a boil on the stovetop for 10 minutes, then turn of heat and cover. Let sit for one hour, then drain.]
Add the entire cans of tomato and corn.
Stir in dried spices and the beef broth.
Cover, and cook on low for 8 to 10 hours, or until beans are bite tender and flavors have melded.
Serve with your favorite chili toppings. We used shredded cheese, a dollop of sour cream, and some avocado slices.
Smoky Black Eyed Pea Soup
serves 10 or so
1 pound dried black eyed peas
1 pound spicy smoked chicken sausage (I use Aidells brand with habanero)
6 cups chicken broth
1 yellow onion, diced
1 cup diced carrots
-1 cup diced celery
4 cloves garlic, diced
1/2 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
Tabasco sauce (to add at the end to taste)
The Directions.
Soak your beans overnight, then drain and rinse.
Use a 5 to 6 quart crockpot. This will serve about 8 people.
Dice the veggies, and dump them into your crockpot with the pre-soaked beans. Add sliced sausage.
Pour in broth, and stir in Italian seasoning, salt, and pepper.
Cover and cook on low for 8 hours, or on high for about 6.
Before serving, use a stick blender to smash up about 1 cup of beans.
If you don't have a stick blender, scoop out 1 cup of beans, blend them in a traditional blender, and add back to the soup.
Don't blend too much---just enough to get the broth thicker and creamy-looking.
Ladle into bowls, and add Tabasco sauce to taste.
happy slow cooking and HAPPY NEW YEAR!!
xoxo steph
What does your NEW YEAR have in store for you, and how can I be of help?  Are you looking to lose weight or kick your health up a notch?
Are you looking to Get Organized?
Is this the year you Slow Down and take stock of the here and now and pay attention to what truly matters most?
Are you interested in writing books or starting a blog or learning the backstory of how I got started as The CrockPot Lady?
What about Meal Planning?
xxoxo steph |
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Happy Slow Cooking!