I’m making this awesome fried catfish dinner the other night and was trying to come-up with a tasty side dish to go with that was easy and fast. Then, I remembered my mom’s Texas Black-Eyed Peas. We used to have them all the time when I was a kid from fresh-picked peas that we shelled ourselves. I can remember exactly what they smelled like from start to finish. One of my favorite food-memories. LOL! But I wasn’t 100% sure I could re-create it. It took some experimenting, but I’m pretty sure I got it.
Hot, yummy black-eyed peas are totally the way to go with any southern-style meal. I could pair this with anything. Awesome with cornbread, french fries, or any other side, just about the only thing I wouldn’t serve it with is dessert. LOL! But, seriously, this is a kind of healthy southern-style side, which I like. It’s almost like serving a hot salad, since it’s technically a green. Right?
Now, if I could just convince my mom to stop cooking for me and let me cook once in a while, I could try this recipe out on her and see if she thinks I’ve got the touch. Though, I’m sure I do–it tastes just like moms. Let me know if you love it by dropping me a comment below or on Facebook. I hope you enjoy!
Ingredients for Texas Black-Eyed Peas
- 2-3 cups fresh black-eyed peas
- 2 tspn beef or chicken bullion
- 1 tspn minced garlic
- 1/2 minced small onion
- 1 tspn steak sauce
- 1/2 tspn mustard
- 1 tspn salt
How to Make Texas Black-Eyed Peas
- Rinse the peas twice to make sure you’re weeding-out any loose bits.
- Place the peas in a pot with the water over medium heat.
- Add all other ingredients and stir.
- Bring mixture to a boil then simmer for approximately 30 minutes, stirring periodically.
- Immediately remove from heat and serve (be careful, though, it’s hot and not in a sexy way–in a owie kind of way).
- I like to serve mine with a dash of salsa on top and a french fry for garnish. Just something about that combo that gets me. And I love food that just gets me. Heh.
Texas Black-Eyed Peas
Texas Black-Eyed Peas. We used to have them all the time when I was a kid from fresh-picked peas that we shelled ourselves. I can remember exactly what they smelled like from start to finish.
Ingredients
- 2-3 cups fresh black-eyed peas
- 2 tspn beef or chicken bullion
- 1 tspn minced garlic
- 1/2 minced small onion
- 1 tspn steak sauce
- 1/2 tspn mustard
- 1 tspn salt
Instructions
- Rinse the peas twice to make sure you’re weeding-out any loose bits.
- Place the peas in a pot with the water over medium heat.
- Add all other ingredients and stir.
- Bring mixture to a boil then simmer for approximately 30 minutes, stirring periodically.
- Immediately remove from heat and serve (be careful, though, it’s hot and not in a sexy way–in a owie kind of way).
- I like to serve mine with a dash of salsa on top and a french fry for garnish. Just something about that combo that gets me. And I love food that just gets me. Heh.
