Blackeyed Pea Crabmeat Gorditas with Vinaigrette(Pyles)*
1 1/2 cups blackeyed peas -- soaked overnight and drained 1 quart ham hock broth or water salt -- to taste 4 bacon slices -- diced 1 pound fresh Gulf Coast lump crabmeat shell and ...
Ingredients
- 11/2 cups blackeyed peas -- soaked overnight
- 1poundfresh gulf coast lump crabmeat
- 1medium yellow bell pepper; seeded -- finely diced
- 1medium poblano pepper; seeded -- finely diced
- 1small red onion -- minced
- 3scallions -- thinly sliced
- 1medium tomato -- seeded and diced
- 1teaspoonchopped fresh marigold mint -- or mint to taste
Directions
- 1
1 1/2 cups blackeyed peas -- soaked overnight and drained 1 quart ham hock broth or water salt -- to taste 4 bacon slices -- diced 1 pound f
- 2
seeded -- finely diced 1 medium yellow bell pepper
- 3
seeded -- finely diced 1 medium poblano pepper
- 4
seeded -- finely diced 1 small red onion -- minced 3 scallions -- thinly sliced 1 medium tomato -- seeded and diced 1 teaspoon chopped fresh
- 5
Place the drained black-eyed peas in a large saucepan with the hame hock broth and bring to a boil
- 6
Reduce the heat and simmer for 45 to 60 minutes or until tender
- 7
Toward the end of the cooking time, taste the peas and season with salt as needed
- 8
Drain the peas, cool, and set aside