Black-Eyed Pea Soup: New Years Day

[It's On A Slab]

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Black-Eyed Pea Soup

2 tblspns olive oil
2 3/4 cups finely chopped onions
1 tblspn minced garlic

2 (15 oz) cans black-eyed peas, drained
2 1/4 cups low-salt chicken broth

2 (8 oz) cans tomato sauce

2 1/2 teaspns dried oregano
Large pinch of cayenne pepper

1 teaspn red wine vinegar
Freshly grated Parmigiano-Reggiano cheese (or Parmesan will do)
4 pieces of bacon, fried and crumbled

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Heat olive oil in heavy large pot over medium heat. Add onions and garlic, saute until onions are golden and tender, about 8 mins.

Add black-eyed peas, chicken broth, tomato sauce, oregano and cayenne and bring to simmer. Simmer 15 mins. to blend flavors.

Mix in vinegar. Season to taste with salt and pepper. (Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before ladeling).

Ladle soup into bowls. Sprinkle with grated Parmigiano Reggiano cheese.

Makes 4 servings.

[LCN]

I've tried something similar with left-over holiday ham and sliced jalapenos instead of bacon and cayenne powder . Another good thing with BE peas is "Poor mans caviar" . It's really a dip with oil , lots of diced peppers , red onion and a ton of green onion . I wish I could remember the whole recipe .

Maybe someone out there knows it .

[TideBeliever]

	Quote:
	LCN Re: Black-Eyed Pea Soup: New Years Day I've tried something similar with left-over holiday ham and sliced jalapenos instead of bacon and cayenne powder . Another good thing with BE peas is "Poor mans caviar" . It's really a dip with oil , lots of diced peppers , red onion and a ton of green onion . I wish I could remember the whole recipe . Maybe someone out there knows it .

Texas caviar is similar to what you described.

4 cups of cooked black-eyed peas (or 2 16-oz cans), drained and rinsed of all juice
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch cilantro, chopped
3 canned or fresh jalapeño chiles, chopped
1 can Rotel tomatoes or 1 ripe, chopped tomato
3/4 cup olive oil
Juice from one lime
1 yellow bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced


Mix everything together, chill for four hours. Serve with tortilla or corn chips.