Slow cooked black-eyed peas simmered in smoked turkey, diced bacon, and the perfect blend of spices. This Black-Eyed Peas recipe is so simple yet so full of flavor.
This Candied Yam recipe is so easy and delicious. You only need a handful of ingredients to make this southern holiday classic. No need to crank open canned yams when you can make something fresh and delicious at home. The best part about this recipe is that it is baked in the oven!
I love making dishes that can go low and slow. Putting on a nice pot of beans that cook several hours always makes me so happy. These red beans are no exception. They are creamy and delicious!
Recipe by Jamie TryonCourse: Main, DinnerCuisine: American, SouthernDifficulty: Easy
Servings
8
servings
Prep time
10
minutes
Cooking time
4
hours
Ingredients
1 pound red kidney beans
1 onion, chopped
1 bell pepper chopped
2 stalks of celery, chopped
4 cloves of garlic, minced
1 lb. smoked sausage
5 slices smoked bacon
2 bay leaves
½ tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 tsp white pepper
1/4 tsp cayenne
1 tsp fresh thyme
1 tsp fresh oregano
2 tbsps olive oil
6 cups vegetable stock or water
chopped green onion, garnish
Salt and pepper to taste
2 cups cooked white rice
Directions
Sort and pick through the beans, then wash the beans well to remove all debris. Place The beans in a large bowl, cover with water and refrigerate for 24 hours.
Heat 1 tbsp of the oil in a large pot. Add the bacon and sausage and cook for 5 minutes.
Add the onions, celery and bell pepper to the pot, season with salt and pepper and sauté for 2 minutes.
Add the garlic and all of the spices and cook until you can smell the garlic.
Add the beans, stock and all of the herbs. Bring to boil, then reduce and simmer for 4 – 5 hours.
Once beans are almost done, begin to mash some of the beans with the back of a spoon.
Prepare the rice accordingly
Serve the beans over the rice and garnish with the chopped green onion.
Recipe Video
Notes
Check on your beans periodically to see if additional liquid is required. Start with about 1/2 cup at a time.
Recipe by Jamie TryonCourse: Dinner, MainCuisine: AmericanDifficulty: Medium
Servings
6
servings
Prep time
30
minutes
Cooking time
2
hours
Total time
1
hour
10
minutes
Ingredients
3 lbs. beef oxtails
1 large onion, chopped
1 bell pepper, chopped
4 cloves of garlic, minced
2 tsp fresh thyme
1 cup all purpose flour
2 tbsp olive oil
2 cups of water or beef stock
2 tsp onion powder
2 tsp garlic powder
salt and pepper to taste
Directions
In a large bowl, add the oxtails, the onion powder, garlic powder, salt, pepper and flour. Toss together well until evenly combined.
Add 1 tbsp of the oil and heat it in a dutch oven or large pot. Add the oxtails and sear until browned on both sided. Remove the browned oxtails and set aside on a plate.
Add the other tbsp of oil to the pot, then add onion, bell pepper and garlic. Sauté the vegetables until softened.
Add The oxtails back to the pot, along with the beef stock and thyme.
Reduce the heat and simmer oxtails, covered for 2 1/2 to 3 hours or until meat is tender and falls off the bone.
This gumbo recipe is made with a savory dark dry roux, seasoned chicken, and spicy sausage with tons of shrimp and blue crab. This is my late mother’s recipe and it has been a favorite by all who have tried it for decades!
