I’m thinking that if I add some broth, bacon fat, ham, and a side of cornbread, it’ll be like bean soup? Heck if I know…I make beans a lot, but I’ve never actually made blackeye pea soup, especially involving a CAN.
I also have a 7-pound can of hominy in the pantry, too. Heh. But I can just heat that with butter some time when I’m really hungry.
*I mean, what can I do, besides use it as a doorstop, throw it at a burglar, that sort of thing…
I have only made canned blackeye peace once. Once. Fortunately it was a small can, for they were entirely too salty to eat. Trust me on this: if you want blackeye peas, make them yourself.
What to do with the can? You might give it to a homeless shelter. Cruel, I know; but better than letting it go to waste.
(On the other hand, the brand you have may be quite tasty – but there’s only one way to find out.)
Well, Johnny, I may be on the right track, then, because salt is my Thing. And it’s a very big Thing indeed.
When I make beans from scratch, I cook them, salt them, salt them some more, add some ham and bacon fat, and serve them. Then I add salt to my own bowl.
I could rinse them first, though…I’ll taste before I cook and see if I need to do that.
mmmmmmm…salt!
Thanks,
karol
Black-eyed peas and cornbread (real cornbread, not the sweet kind) are what I eat whenever I’m having a crisis of faith. It’s such a good combination that it could only exist because of a divine intelligence.
I’m for your original idea, bodypoet, except without the broth. Just fix it up with bacon & ham & butter and make sure you have plenty of cornbread. At my house, this is New Year’s Day food (instead of red beans and rice) so you may want to wait until then and make everybody eat it.
Yep, as Sol said and I was gonna say, the 1st generation nouveau west-coast yankee in me says that you must eat it on New Years eve with corn-bread (my family always did, and, hating the stuff, I am only tolerant of eating the stuff if there is a ritual aspect).
As said, in the South, blackeyed peas are a great traditional New Year’s dish, called Hoppin’ John. With a can that big, it’s party sized. Here’s an interesting diatribe on the history of the blackeyed pea, with an attached recipe. It’s basic; around here in NC, chopped tomatoes and green onions are a nice addition.
Not just peace: black-eye peace! That is Finnegans Wake-worthy!
I have my super-secret chili recipe, which involves adding black-eyed peas. But it’s a relatively minor ingredient; seven pounds of the things would probably handle about 70 pounds of chili.
