Black eyed peas

This post is number 4 in a loose series of posts concerning one of America’s beloved staples, dried beans, peas et al.
I have a buddy at work who likes beans as much as I do. These dishes are usually cooked with chowtime in mind rather that the more refined foods you can find between the bean recipes.
The bigger point I want to make is the one about cooking fresh and from scratch. Some people will tell you it’s alright to use canned beans, and that is probably fine if you’re in a hurry, but you can influence the taste much more if you start from scratch. What’s even better is when you can get freshly picked beans (had ‚em last year!)Anyway, without further ado…Black eyed peas (as a stew)

2 carrots, diced
1 leek, sliced
2 cloves of garlic, peeled
1 onion
250 g black eyed peas, dry
100 g cured bacon (Schinkenspeck, geräuchert)
1 cured de-boned ham hock 250 g
marjoram, cumin, pinch of ginger, salt, pepper

Saute the diced vegetables and the bacon, add the black eyed peas, add enough water to cover, cook at medium heat, stir from time to time. Check the legumes after about an hour. They don’t take as long as some other beans. When the beans are done, cut the ham hock into pieces and return to the pot. Adjust the seasoning, serve with bread or corn bread. If you want to add anything, try sour cream, cilantro, jalapenos, cheddar, chives or even a little bit of thyme. I especially enjoyed the creaminess of the black eyed peas, much smoother than kidney beans or even black beans. Give ‚em a try!

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