8 oz pork tenderloin 2 Roma tomatoes 2 teaspoons olive oil 2 1/2 cup water 1 cup jambalaya rice mix (half a 12 oz package) 1 can (about 15 oz) black-eyed peas
Cut pork into bite-size pieces and chop tomatoes. Heat oil in a large pot over medium-high heat. Salute pork until browned and cooked through, 2 to 3 minutes. Remove pot from heat. Move pork to a plate and cover to keep warm. Carefully add water to pot. Bring to a boil over high heat. Stir in jambalaya and reduce heat to low. Cover and simmer 20 minutes. Meanwhile, rinse and drain peas. When rice is done, turn off heat and stir in pork, tomatoes and peas. Cover with lid and let sit off heat 5 minutes.
I met Joanie Simon at the Devoured Culinary Classic last year during a Restaurant Live Arizona presentation with Chef Justin Beckett. She has been posting recipes of some of her dishes she makes on her monthly email. This one looked really good. She cooked this Black-Eyed Pea soup in a pressure cooker. I don’t own one and made this in a pot instead. It was super delicious and a fun dish to make to start off 2016.
Put dried black-eyed peas in a container and cover in water, 1 inch higher than the beans and allow to soak overnight.
The next day, drain the beans, rinse and place in the pot of an electric pressure cooker. Add in chopped onion, chopped carrots, bouillon, caraway, garlic powder, seasoned salt, Sriracha, paprika, balsamic vinegar, oil and water. Set pressure cooker at 6 minutes on high and allow to cook.
Once the 6 minutes is up on the cooker, release the pressure and add in the sausage and collard greens. Cover the pot again and pressure cook for 2 minutes on high.
Once cooking is completed, keep on warm until ready to serve. Add more salt to taste.
Serve with chopped scallions.
At my job, we sometimes have to work the holidays. You can let it drag you down or you can make it fun (the time and a half pay always gives a nice few extra bucks to the paycheck). All of us in the lab got together and decided to bring some food and have a little party to start the New Year. Someone brought a tortellini pasta and some brownies. I kept with the tradition of New Years and made a chili with black-eyed peas. Eating black-eyed peas on New Years day brings good luck and is thought to bring prosperity. It was really good and I posted the recipe below.
Rinse and drain peas. Combine half the peas and half the tomatoes in a food processor; blend until smooth. Heat a wide-bottom pot over medium-high. Add beef; cook and crumble until browned. Move beef to a bowl. Add half the onions and remaining tomatoes to the pot. Saute until tender, 1 to 2 minutes. Return beef to pot. Stir in bean-to-mato puree, chili powder, ketchup, and water. Simmer, uncovered, 15 minutes. Meanwhile, mash avocado with half the lime juice and half the cilantro; set aside. Stir the remaining lime juice and cilantro into the chili. Dish chili into bowls and top with the avocado mash.