Recipe: Jalapeno Black-Eyes (Veganizable)

I forgot to snap a photo of this dish. Sorry.

Mr. Big Food made some modifications to the recipe. He 1) substituted veggie stock for beef stock; 2) used 1 pound fresh (frozen from last year's garden!) black eyes so need to soak them, and 3) cut the amount of stock to 2 cups.

Served with vegan cornbread.

"Substituting veggie broth for beef makes this vegetarian and gives an interesting different flavor."

JALAPENO BLACK-EYES

1 lb dried black-eyed peas

5 C beef stock (preferably homemade—see recipes in Basics section)

2 medium yellow onions, chopped

4 large garlic cloves, minced

3 pickled jalapeno peppers, chopped fine (or an equivalent amount of sliced pickled jalapenos, also chopped fine) (preferably homemade—see recipes in Canning section)

2 bay leaves

1 Tbsp Greek seasoning

4 oz jar diced pimentos

Salt, pepper to taste

Tabasco

Corn muffins or cornbread (preferably homemade—see recipes in Quick Breads section)

Rinse black eyes and soak in water to cover by 3 inches overnight. Drain black eyes and return to same saucepan. Add broth, onions, garlic, jalapenos, bay leaves, and Greek seasoning and bring to boil. Reduce heat and simmer uncovered until peas are tender and most liquid is absorbed, stirring occasionally, about 1- 1 ½ hours. Mix pimentos into peas. Season with salt and pepper if desired, Serve with corn muffins or cornbread and Tabasco.