May 302016
 

IHCCLocalSeasonal

This week at I ♥ Heart Cooking Club it’s time to make a recipe with ingredients grown locally. Black-eyed peas are grown in Florida during this time so I chose this recipe. I love black-eyed peas!

Black-Eyed Peas and Greens Soup  (adapted from this recipe)
1 lb. boneless country pork ribs, trimmed of excess fat, cut into 1-in chunks (I used boneless pork chops)
1/4 cup olive oil, divided
1 white onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp. Winn-Dixie crushed red pepper flakes
1/4 cup cider vinegar  (I used white wine vinegar)
1 tbs. dark brown sugar
6 oz. Winn-Dixie dried black-eyed peas, rinsed
2 bunches green kale, (about 1 lb.) stems removed, leaves coarsely chopped
Season pork generously with salt and pepper

Heat a large heavy pot over medium-high heat until hot

Add 2 tbs of oil and pork and cook, turning occasionally, for about 6 minutes, or until browned all over

Using a slotted spoon, transfer pork to a plate

To pot, add remaining 2 tbs of oil, onions, garlic, and red pepper flakes

Reduce heat to medium and cook, stirring often, for about 5 minutes, or until onions soften

Add vinegar, sugar, 1 tsp of salt, and 10 cups of water and bring to a simmer

Return pork and any of its accumulated juices to pot

Reduce heat to low, cover, and simmer for 15 minutes

Stir in black-eyed peas, cover, and simmer for 1 hour, or until peas have softened slightly

Working in batches, add kale, letting each addition wilt before adding next

Cover and simmer for about 45 minutes, or until pork and beans are tender

Season soup with salt and pepper

Ladle into bowls and serve

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Thoughts
I had all the ingredients on hand and the pork chops were getting close to the “use by” date so I cooked them the way the recipe said and then stored in a baggy in the fridge until I was ready to make the soup. I  added it back to the pot when the recipe said to. I was afraid being cold for a few days would make them tough, but they simmered in the soup and  were so tender and yummy. I thought this soup was amazing, but my son thought it was a bit too spicy, so next time I make it I’ll cut back on the red pepper flakes. I’ll also use less kale because we both thought there was too much compared to the amount of peas. I made cornbread to go with the soup.

This is another “will make again” recipes!

Also linking to:

  19 Responses to “Curtis Stone’s Black-Eyed Peas and Greens Soup”

  1. This sounds so good! It’d be perfect as a one dish meal for New Year’s Day but would be tasty and filling anytime. I’m becoming convinced I need to spend more time trying Curtis Stone’s recipes. Everyone I’ve read sounds amazingly tasty.

  2. So fun and interesting to read that black eyed peas are local and seasonal in Florida right now. I love that you shared them for this event! Looks like a delicious recipe.

  3. Vicki, I I love black-eyed peas, too, although I don’t use them often enough. Thanks for sharing this wonderful sounding (and looking) recipe. It sounds like it would go very well with homemade cornbread.

  4. This looks really good! I live in Florida too (smile). This recipe is on my list 🙂

    Velva

  5. I didn’t think about this – I was thinking about veggies but I love what you made! Glad you hooked up to Souper Sunday too. Which salad shall I link with this week? Hmmm…choices.

    Thanks so much for the recipe for the slow cooker chicken legs. They are so good. I would never have thought about using foil in the bottom but it worked a charm.

  6. Thank you for sharing your recipe for Black-Eyed Peas and Greens Soup. I like the flecks of red pepper. However, I hate hotty-hot stuff. So, I would have to go without the pretty and settle for the brown and green.

  7. That soup sounds so delicious with all those beautiful flavors mingling around together, it probably smelled really good while cooking too. I think I need to throw all my dried beans out and just get them as needed. They don’t keep well here and then never soften up.

  8. I am always a fan of beans and green soups–and black eyed peas are especially yummy. I had no idea they grew in Florida–how fun! It looks like a delicious bowl of homey goodness to me.

    Thanks for sharing your soup at Souper Sundays this week too! 😉

  9. I don’t think I’ve ever had black eyed peas. Have a great week. Cheers from Carole’s Chatter

  10. I don;t think I have ever had black-eyed peas but your soup looks wonderful.

  11. I love black-eyed peas too and am always looking for new ways to use them. This healthy and hearty soup sounds like the perfect recipe.

  12. Just so happens I have a jar of black eyed peas and need some ideas about how to use it. Thanks for the soup recipe and tips.

  13. This looks quite good-I am just not sure about the black eyed peas.

  14. I have a can of black beans. Perhaps I should try cooking them this way.

  15. Your soup looks hearty and delicious! Having it with cornbread sounds good, one of my favourite!

  16. YUMMMM. Okay, okay. I’m cooking Curtis Stone this week. I swear you all are getting to me. LOL. Sorry I was late getting here this week — we were out of town.

  17. A soothing green soup with corn bread. What a delightful combination!

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