Pink Eyed Peas

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.

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