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Country Creole Peas 'n Corn Amount: 6 to 8 Servings (8-9 cups or 2 1/2 qt. container) 1.
Soak peas in water 1-3 hours or overnight: 2.
Bring peas in water to boil, add seasonings and boil 3
minutes: reduce heat to simmer: 3.
Sauté vegetables in butter (optional for best flavor) or add
uncooked onion and pepper directly to the peas as they simmer: 5.
Add remaining ingredients, stirring in the corn after recipe
cools completely (just before freezing): 6. To reheat place frozen recipe in a saucepan over direct low heat. Add 2 cups water. When heat has thawed the dish completely, bring to a boil, lower to simmering and simmer 30 minutes. Add more water as needed. Recipe should be quite soupy. Remove bay leaf before serving.
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ASSEMBLE
EQUIPMENT AND INGREDIENTS |
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STEP #1 RINSE PEAS AND SOAK IN WATER 1-3 HOURS OR OVERNIGHT: |
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| 2 cups (1lb.) uncooked black-eyed peas | |
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| Rinse to Clean Peas | |
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| Add 8 cups water | |
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Soak 1 to 3 hours or
overnight STEP #2 Bring peas in water to boil, add seasonings and boil 3 minutes: reduce heat to simmer: |
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| 1 bay leaf | |
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| 1 teaspoon Italian Seasoning | |
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1/2 teaspoon Rosemary leaves
STEP #3 Sauté vegetables in butter (optional for best flavor) or add uncooked onion and pepper directly to the peas as they simmer: |
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| 2 tablespoons olive oil or melted butter | |
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1 onion, chopped 1 green pepper, chopped |
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| Sauté vegetables | |
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Add
sautéed vegetables to peas as they simmer STEP #4 Continue to cook until peas are just tender, about 1 1/2 hours. Add more water, if needed. STEP #5 Add remaining ingredients, stirring in the corn after recipe cools completely (just before freezing): |
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| 14.5 oz. can stewed tomatoes | |
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| 8 oz. can tomato sauce | |
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| 1 1/2 cups (7.5 oz.) frozen corn | |
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| 1/2 stick (1/4 cup) butter (optional for added flavor) | |
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| 2 tablespoons honey | |
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| 1/2 teaspoons salt | |
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Remove Bay Leaf, Freeze or Serve & Enjoy |
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