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1995-09-27
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Newsgroups: rec.food.recipes
From: James Harvey <HARVEY@INDYVAX.IUPUI.EDU>
Subject: Red and Blackeye Soup
Message-ID: <01H85MAER5BA005MJX@INDYVAX.IUPUI.EDU>
Organization: Indiana University-Purdue University at Indianapolis
Date: Wed, 26 Jan 1994 23:14:04 -0500
This recipe started out on the back of a package of Bean Cuisine dried
lentil soup ingredients and got turned into something completely different
when the package was found to contain a colony of mealmoths... I hate
mealmoths... The next time I made it intentionally something like this...
Red and Blackeye Soup
Ingredients:
1 cup dried black-eyed peas (a.k.a. field peas, cowpeas)
1 cup dried small red beans (haricot rouges NOT kidney beans!)
4 TBS olive oil (or other vegetable oil)
4 cloves garlic, minced
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 14-ounce can of stewed tomatoes, chopped
6 cups chicken stock
1/2 tsp Hungarian paprika (optional)
1/2 tsp dried dill weed
1/2 tsp dried celery seed
1/2 tsp dried cumin
1 tsp fresh grated black pepper
salt to taste
one of the following (or use whatever is available):
1/2 to 1 lb skinless smoked sausage, chopped bite-sized.
1/2 to 1 lb leftover ham.
2 smoked ham hocks.
Preparation:
The night before, put the red beans and blackeyed peas to soak overnight
in double their volume of water. In the morning, drain off the soaking
water and discard it.
Heat the oil in a large skillet (or in the crockpot itself if you have
one that has a removable pot with a non-stick surface like mine). Saute
the garlic and onions until they start to turn clear (don't brown them).
Add the other vegetables and saute for a few minutes. Add the tomatoes
and chicken stock and bring to a rolling boil. Reduce heat to a simmer.
Add the paprika, dill weed, celery seed, cumin, and pepper. Correct the
seasoning (I don't find any extra salt necessary at this point when I use
canned stock (even the "low salt" variety)). Add the sausage meat, ham,
ham-bones, smoked hocks, or whatever you are using. Simmer for at least
two hours, or in the crockpot at setting number 2 for five or six hours.
For those who prefer crispier vegetables, leave out the celery and carrots
in the beginning and only put them in to simmer for the last half-hour of
cooking.
Serving Suggestions:
Serve simply with a small green salad and cornbread. Brown rice or quinoa
are also good with this.