New Year with Old Traditions (quick soak method):
While reflecting on the past year and dreaming of all the goals I would like to accomplish and then it hits me I forgot to soak the beans I will have to use the quick soak method (see below.)
Don’t get me wrong there were moments that I would have deleted if I could have, but it was a great year since I learned from those less than perfect times too. Planning on another great year while looking forward with excitement at the possibilities that lie ahead. Now on to the quick soak method.
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First thing on the agenda for 2018 is preparing that “good luck” traditional supper of black-eyed peas, greens, cornbread and ham hocks. This tradition started in the late 1700’s and continues today in the South. I went to the new Publix, that is less than a mile from my house, to pickup dried black-eyed peas, ham hocks and greens to cook. It is not a problem to cook those dried bean with the rapid soak method since in a hour they are recipe ready. Met some other folks purchasing groceries to cook the same meal, however, they were unsure what pork to add to the beans, and did not know about my rapid soak method, so at that moment I decided to share in today’s post my delicious black-eyed peas recipe and the rapid soak method.
We’ve all been there, you go to start a recipe for your favorite chili or soup and then it hits you: you forgot to soak the beans overnight.
Here’s The Quick Soak Method:
First step: Measure out the correct amount of dried beans for your recipe then sort through them for stones and debris and discard anything that is not a good looking bean.
Second step: Place sorted peas in a colander and rinse them with cold water. Then place peas in a large sauce pan with enough water to cover them plus one extra inch of water for good measure.
Third step: Place the sauce pan over high heat and bring the peas and water to a boil and cook for one minute.
Fourth step: Remove pan from heat and cover with lid for one hour.
Fifth step: Drain peas in a colander and then rinse.
Now you are ready to use them in your recipe. Easy-peasy and budget friendly!
Kippi’s Black-eyed Peas with Rice
- 1 cup of dried black-eyed peas
- ham hock
- 4 slices of bacon
- 1 onion (chopped)
- 1 stalk of celery (chopped)
- 2 cloves of minced garlic
- 2 cups of your favorite rice (cooked)
- 1/4 cup red wine vinegar
- salt and pepper to taste
- green onion (chopped)
Cover peas with water and soak overnight (omit this step if quick soak method was used)
Drain peas, cover with fresh water and add ham hock and bring to a boil. Note: the Publix up the street from my house had ham hocks in large multi packs and I ask the butcher if I could purchase only one and he repackaged this one for me. That was a money saver of $6.00. The dried black-eyed peas were on-sale for $1.39 a pound.
Reduce heat and simmer for one hour. Drain peas, reserving the liquid. Place bacon in a skillet to saute then remove bacon to paper towels. Use the grease from the bacon to saute the chopped onion and celery for 2 minutes. Add garlic to onion mixture and cook for 5 minutes. Add peas, ham hock and rice. Cook, stirring constantly. Add vinegar and 4 tablespoons of reserved liquid from the peas. Cook 5 minutes, stirring. Add more reserved liquid if necessary. Season with salt and pepper. Chop the cooked bacon. Serve topped with chopped green onions and bacon.
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