PORK AND BLACK EYED PEA CHILI
Black eyed peas are traditionally served on New Year's Day for good luck. Since they swell when cooked, they symbolize prosperity for the New Year. They are served with some sort of pork product, symbolizing positive forward motion, since pigs root forward when foraging for food. Also eaten on New Years are greens (turnip, mustard, or collard) which symbolize money. There are two schools of thought on the origin of this custom which was adopted around the time of the American Civil War. In one, the practice was adopted after General Sherman's troops wiped out all food supplies he came across in the South. The "field peas" were spared because the Northeners considered them only fit for animal fodder. The other thought is that the practice dates back to ancient Babylonia where the New Year's table contained Qara (calabash squash or bottle gourd), Rubiya or Lubiya (black-eyed peas), Kartei (leeks), Silka (spinach or beet greens), and Tamrei (dates) and was brought to the US in the 1730's by Sephardic Jews that settled in Georgia. The practice of eating black-eyed peas caught on around the time of the Civil War.
Provided by threeovens
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot or Dutch oven, heat oil over medium high heat and brown sausage for about 2 minutes; add ground pork and brown for an additional 2 minutes.
- Add celery, bell pepper, onion, garlic, and bay leaf; season with salt and pepper.
- Cook, stirring occasionally, until veggies are softened, about 5 minutes.
- Stir in chicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika, and coriander; bring to a boil, then turn down heat and cook about 10 minutes.
- Garnish with green onions and serve with corn bread or corn muffins.
Nutrition Facts : Calories 754, Fat 45.9, SaturatedFat 15.4, Cholesterol 142.6, Sodium 1517.4, Carbohydrate 35.1, Fiber 8.7, Sugar 8.1, Protein 50.9
PORK CHEEK AND BLACK-EYED PEA CHILI
From the Feb 2008 issue of Food and Wine Magazine. The picture in the magazine looks incredible. Posting here so I can try the recipe in the fall. They suggest that if you can't find pork cheek, to use pork shoulder, cut into 2-inch pieces. (add 30 minutes to the cooking time in step 4) Can be refrigerated for up to 5 days. Even though this was in the Food and Wine Magazine, they suggest to serve with a rich beer, such as Newcastle Brown Ale.
Provided by HeatherN
Categories Pork
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
- In a large enameled cast-iron casserole, heat 2 Tbsp of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 Tbsp of oil and brown the remaining pork over moderate heat. Transfer the pork to a plate.
- Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic and jalapenos and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro and creme fraiche at the table.
Nutrition Facts : Calories 464, Fat 27.4, SaturatedFat 7.9, Cholesterol 32.3, Sodium 459.1, Carbohydrate 35.6, Fiber 6.5, Sugar 6.5, Protein 18.3
SAUSAGE BLACK EYED PEA CHILI
Spicy, savory, easy, delicious! What more can you ask for? A different chili for those cold nights! Put it in the crock pot and it's hot and ready when you get home from work,
Provided by A-kayke
Categories One Dish Meal
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown sausage and drain. To crock pot add sausage, garlic, onion, celery, peas, tomatoes, Rotel, green chilis, and chili powder. Stir, then pour V8 juice over the top. Turn to low and heat 8 hours, or on high for 4 hours.
Nutrition Facts : Calories 308, Fat 16.1, SaturatedFat 5.2, Cholesterol 40.8, Sodium 1025.8, Carbohydrate 26.4, Fiber 6.1, Sugar 5.5, Protein 15.9
BLACK-EYED PEA CHILI
Make and share this Black-Eyed Pea Chili recipe from Food.com.
Provided by nemokitty
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
- Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
- Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.
Nutrition Facts : Calories 373.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 85.8, Sodium 808, Carbohydrate 28.7, Fiber 7.3, Sugar 7.5, Protein 30.8
BLACK BEAN/BLACK EYED PEA CHILI
this is a chili that i made by throwing a bunch of randomly grabbed canned items together in a stockpot.it was really good and i will be making it again.
Provided by mefisto2112
Categories Pork
Time 3h30m
Yield 1 gallon, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- pour the cans of beans,peas,corn, and vegetable juice into a stockpot.turn stove onto a med heat and add pork, and seasonings to it.cook until beans and peas are done. serve.
Nutrition Facts : Calories 200.8, Fat 2.2, SaturatedFat 0.4, Sodium 570.6, Carbohydrate 39.6, Fiber 10, Sugar 8.8, Protein 10.4
BLACK-EYED PEA CHILE VERDE
Smoked pork hocks don't just add meatiness and body; they release smoky, salty notes as they cook, seasoning the beans in the process.
Provided by Chris Morocco
Categories Bon Appétit Lunch Dinner Chile Pea Poblano Tomatillo Cilantro Wheat/Gluten-Free Winter Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp. oil in a medium Dutch oven or other heavy pot over medium. Sear ham hocks, turning occasionally, until browned all over, 6-8 minutes. Add chopped onion and garlic. Cook, stirring occasionally, until very soft and beginning to brown around the edges, 8-10 minutes. Add coriander and cumin and cook, stirring, just until fragrant, about 1 minute. Add 6 cups water and bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until hocks begin to soften, about 1 hour.
- Add black-eyed peas to pot, cover, and cook, skimming foam from surface, until hocks and black-eyed peas are tender, about 1 1/2 hours. Remove hocks; let cool. Pick meat from bone and shred; discard fat and bones. Return meat to pot.
- Meanwhile, preheat oven to 400°F. Toss quartered onion, poblano chiles, and half of serrano chiles and tomatillos on a rimmed baking sheet with remaining 1 Tbsp. oil; season lightly with salt. Roast, tossing occasionally, until lightly browned around the edges but still vibrantly colored, 15-20 minutes. Let cool.
- Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.
- Stir purée into bean mixture; season with salt and pepper. Serve chile verde topped with sour cream and chives.
- Do Ahead
- Chile verde can be made 3 days ahead. Cover and chill.
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