Its Friday! It doesn’t really feel like a Friday to me. I’ve had the kids home with me all week thanks to school closings due to snow and ice. I’m praying enough of it melts away this weekend for things to get back to normal starting Monday.
I have loved watching the kids enjoy their snow day(s), but I’m a creature who loves routine. I’m ready for the routine to get back on track.
Yesterday hubby braved the roads and made a trip to Sams Club. Sams has THE BEST beef brisket. While Kris will smoke a pork butt for 13 hours for Pulled Pork BBQ, we cheat when it comes to Brisket and get it at Sams.. because its FABULOUS. and its easy.
To go with our brisket, I made these Spicy Black Eyed Peas. I LOVE black eyed peas and I make them often, but I’ve never made them DRY before. Normally I just grab a can or two. I’m so glad that we decided to try something new!
These peas are no joke. They’re fantastic and perfect for BBQ get-togethers.
Spicy Black Eyed Peas
- 8 slices bacon, chopped
- 1 medium yellow onion, chopped
- 1 lb. (16 oz.) bag dry black eyed peas, washed & duds picked out
- 1 (12 oz.) can MILD Rotel (diced tomatoes with green chilies)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. chili powder
- 3 cups water plus 6 cups of water
- In a large saucepan or large skillet with a lid, fry bacon pieces until crisp. Remove from grease and let dry on paper towel lined plate.
- Add chopped onion to the bacon drippings and sauté until tender. Add clean peas, seasonings, Rotel, bacon pieces and water to the skillet. Stir to combine.
- Bring to a boil, reduce heat to medium-high, cover and cook for about 1 hour and 45 minutes. Every 20 to 30 minutes, you will need to add 2 cups of water. (Watch your peas, when the water level looks LOW, then its time to add water) Bring it back to a boil and then keep it at medium-high heat until the peas are tender.
Adapted from GFreeFoodie
This winter cold weather is the perfect time to try these peas out. You can make them as a main dish and serve over rice. Completely acceptable!