What's in the Pantry?
After the holidays, I admit, my motivation for cooking anything very challenging or creative is pretty low. I tend make a lot of old stand-byes and cobble together easy dishes out of whatever I have on hand.
Tonight was one of those cobbling nights and we ended up with a lovely dish of black-eyed peas.
Pantry Peas
1+c dried black eyed peas
2 thick (or 4 thinner) slices of bacon, diced
1 small (or 1/2 large) yellow onion, diced
1/2 red pepper, diced
1 medium carrot, diced
stock or water to cover
1 small bunch leafy greens (chard, kale, collards), sliced in ribbons
Salt and Freshly Ground Pepper to taste
Soak the black-eyed peas and drain.* Set aside.
Put the bacon in a soup pot over medium heat until it gets a little color and renders some fat. Add the onions, carrots, and red pepper and sauté until the onions are soft and beginning to turn golden. Pour in the black-eyed peas and mix thoroughly. Cover with water or stock, bring to a simmer and cook gently for about 45 minutes or until the peas are cooked through and just starting to break up and give the soup some body.
Add the greens and let them wilt. Season with salt and pepper as desired. Enjoy!
*Note: I almost exclusively use the quick soak method for dried beans. Cover the beans with an inch or two of water. Bring the water to a boil. Cover the pot and turn off the heat. Leave for one hour (or more if you need to), then proceed with the recipe.
