These were awesome! I bought these at the market on a whim (caution: they take awhile to shell). I didn’t use a recipe, but went with what seemed to be a standard Southern approach – simmer, add some aromatics, add some pork product. SO GOOD! I served this with a pan seared pork chop on top (see that photo after the jump).
Vegetarian version: omit brat (and pork chop, duh) and make broth vegetable. The smoked paprika still gives, well, smokiness.
about 1.5 cups pink eyed peas, shelled and rinsed
1 bratwurst (pre cooked kind), diced
about 1 tbsp butter
1 carrot, peeled and chopped
1 celery rib, peeled and chopped
1 jalapeno, seeded and chopped
2 cups broth (I used chicken)
2 bay leaves
some smoked paprika
salt and pepper
1/3 red onion, chopped
2 garlic cloves, minced
Melt butter in pan. Sautee onion and garlic a couple minutes. Add carrot, pepper, brat and celery and cook another couple minutes. Add peas, broth and spices/herbs, as well as some salt and pepper.
Bring to a boil. Reduce heat, then cook 40 min or so or until tender.
Mash a little with a masher (just to thicken) and serve.
Optional: Cook pork chop in a cast iron skillet (seasoned with Penzey’s Pork Chop Seasoning and pepper) to desired temperature. Top beans with chop.