05/03/2022
Check out this recipe from Chef Ryan featured in :
Pre-Soak Black-Eyed Peas in a bowl for eight hours leaving two inches of water above the beans. Soaking will allow for a faster cooking process. Rinse, peel and slice carrots into half moon’s and set aside.
Chop onions into a medium dice and reserve. Slice celery and reserve. Peel 6 garlic, mince, and reserve. Open can of tomatoes and set aside.
If you a have a Dutch oven, you’ll want to pull this out. If not, no need to worry, these beans can be made in a pot as well as a crockpot.
Sweat onions, carrots, and celery until soft and translucent. After 10 minutes, toss in minced garlic and sweat for one minute. Add your can of whole tomatoes and sauté while crushing the tomato bits with a wooden spoon or non-stick spatula. Rinse the beans and add to your pot, along with the de-stemmed Guajillo Chili, Smoked Turkey Necks and Chicken Stock.
Bring to a boil and simmer on low for two hours. Tip: If you see the beans getting too thick, feel free to add in a cup of water. After an hour of simmering, add fresh thyme, and or bay leaf.
Cook until beans are soft with a slight bite. Just before serving, remove turkey necks, thyme and bay leaf, and garnish with chopped parsley. This can be served by itself, with a side of rice, or a slice of cornbread.
