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Cooking Forum
What’s your best dish?
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<blockquote data-quote="GMB54" data-source="post: 5060798" data-attributes="member: 15365"><p>2 Cups dried black eye peas (soaked over night)</p><p>1 Quart chicken bone broth (no salt added)</p><p>1.5 Cups water</p><p>1 TBS Kirkland no salt seasoning</p><p>1 TBS Dried red bell flakes</p><p>1 TSP Kirkland granulated garlic</p><p>2 Bay leaves</p><p>1-2 TBS tomato paste or powder (optional)</p><p></p><p>Cook all of the above on a low simmer for about 45min.</p><p></p><p>Saute your "sofrito"</p><p>Dice a pound or a little more of your favorite smoked sausage in a little good oil. I use avocado oil usually.</p><p></p><p>Set the lightly browned sausage aside and leave as much oil in the pan as possible. Cook it just long enough to render some of the fat out. You will need this for the sofrito.</p><p></p><p>1 Medium onion diced</p><p>2-3 stalks of celery diced</p><p>1 good sized jalapeno deseeded and diced</p><p>2 TBS of crumbled bacon</p><p></p><p>Saute all the above until the onions are softened and set it aside until "beans" are about half cooked. Should be close at 30-45min. You can add them right away if you like but the onion will melt away to almost nothing.</p><p><img src="https://i.imgur.com/tSiisCd.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Add the sausage to the beans about 20min before they are done. Depends a little on how fatty the sausage. Fattier sausage works best for this IMO. Leaner can get a bit dry if cooked too long.</p><p></p><p>1-1.5 cups of washed and chopped collard greens or Kale. Sweat the collard greens in the oil left in the sofrito pan. Kale you can just add near the end. Add your greens to the pot just long enough so they are cooked to your liking.</p><p><img src="https://i.imgur.com/FB0Ighv.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Once its all comes together you can adjust your salt/pepper and any additional heat you like.</p><p></p><p>Cilantro or culantro for garnish. Not traditional but it goes great with legumes IMO. I had fresh culantro on hand so that is what i used.</p></blockquote><p></p>
[QUOTE="GMB54, post: 5060798, member: 15365"] 2 Cups dried black eye peas (soaked over night) 1 Quart chicken bone broth (no salt added) 1.5 Cups water 1 TBS Kirkland no salt seasoning 1 TBS Dried red bell flakes 1 TSP Kirkland granulated garlic 2 Bay leaves 1-2 TBS tomato paste or powder (optional) Cook all of the above on a low simmer for about 45min. Saute your "sofrito" Dice a pound or a little more of your favorite smoked sausage in a little good oil. I use avocado oil usually. Set the lightly browned sausage aside and leave as much oil in the pan as possible. Cook it just long enough to render some of the fat out. You will need this for the sofrito. 1 Medium onion diced 2-3 stalks of celery diced 1 good sized jalapeno deseeded and diced 2 TBS of crumbled bacon Saute all the above until the onions are softened and set it aside until "beans" are about half cooked. Should be close at 30-45min. You can add them right away if you like but the onion will melt away to almost nothing. [IMG]https://i.imgur.com/tSiisCd.jpg[/IMG] Add the sausage to the beans about 20min before they are done. Depends a little on how fatty the sausage. Fattier sausage works best for this IMO. Leaner can get a bit dry if cooked too long. 1-1.5 cups of washed and chopped collard greens or Kale. Sweat the collard greens in the oil left in the sofrito pan. Kale you can just add near the end. Add your greens to the pot just long enough so they are cooked to your liking. [IMG]https://i.imgur.com/FB0Ighv.jpg[/IMG] Once its all comes together you can adjust your salt/pepper and any additional heat you like. Cilantro or culantro for garnish. Not traditional but it goes great with legumes IMO. I had fresh culantro on hand so that is what i used. [/QUOTE]
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What’s your best dish?
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