Creole magic black eyed peas are a traditional dish that is enjoyed in many parts of the world, especially in the Southern United States. These flavorful and hearty peas are cooked with a combination of spices, herbs, and other ingredients, resulting in a dish that is both satisfying and delicious. The main ingredient in Creole magic black eyed peas is, of course, the black eyed peas themselves. These peas are small, oval-shaped beans that have a creamy texture and a slightly sweet and nutty flavor. They are a popular ingredient in many dishes, including soups, stews, and salads. The magic of Creole magic black eyed peas lies in the combination of spices and herbs that are used to season the dish.
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To make this a spicier dish, increase the jalapenos or add some dashes of Tabasco or hot red pepper flakes to taste or just serve sliced jalapenos at the table so folks can make it hot to suit their own tastes. Black-Eyed Peas These beans with a slightly smoky flavor are high in protein and fiber, making them not just nutritious but also incredibly delicious.
The magic of Creole magic black eyed peas lies in the combination of spices and herbs that are used to season the dish. Creole seasoning, which is a blend of spices such as paprika, cayenne pepper, onion powder, and garlic powder, adds a bold and spicy flavor to the peas. Other herbs and spices, such as thyme, oregano, and bay leaves, are also often used to enhance the flavor profile of the dish.
Black-Eyed Peas, Creole Style
4 oz bacon, cut into 1 inch pieces
4 oz ham, cut into 1 inch pieces
1 onion, chopped
1 green pepper, deseeded and chopped
1 cup celery, chopped – include some of the delicious leaves
4 garlic cloves, minced
1 jalapeno, deseeded, and minced
2 t Creole seasoning mix
1 t dried thyme
3/4 t dried oregano
1/2 t dried basil
2 bay leaves
1 pound black-eyed peas, sorted, rinsed, and soaked
1 (15 oz) can diced tomatoes
4 cups chicken stock
Water as needed
Garnish: sliced green onion
Spoon Mage™ Note:
Why is this Creole and not Cajun? The tomatoes! Cajuns did not have access to fancy foods like tomatoes unless they grew them. Basil is used to accent the tomatoes.
Yes, you can reduce the meat until it is more of an accent than a main feature. I suggest using four slices of bacon and 2 ounces of ham.
To make the dish vegetarian, eliminate the meat, replace the chicken stock with vegetable stock, increase the vegetables, and add a little (about 1/2 teaspoon) smoky paprika.
Always sort through dried peas and beans – they grow in dirt and sometimes little stones get harvested with the peas. Stones are not tasty. After sorting, rinse well.
These peas cook up a little quicker than many dried beans. Choose either the overnight soaking or the fast soak method (see the package). Both methods are fine. You may choose to discard the soaking water or not. Everyone has a preference. I don’t bother, especially if I am cooking peas or beans in a slow cooker… another option for the simmer stage.
Yes, it is just fine to use canned beans. Three 15 oz cans work well. Drain the beans from the can, place them in a colander, and rinse them well to remove excess salt (there’s plenty in the bacon and ham). Reduce the liquid to only 2 cups of stock. The beans are already plumped up and do not need the extra liquid. Also reduce total cooking time to one hour as that works well to marry the flavors.
Black-eyed peas are not salt sensitive The salt from the ham and bacon will not stop the cookery process.
The total simmer time for the peas will be about 1 1/2 hours. You can keep them warm on the lowest possible setting for a longer period of time, but do check often to stir and remove it from heat before too many peas break up. You can also cook the peas in the morning and then keep them tightly covered in the fridge until it’s time to make dinner.
To make this a spicier dish, increase the jalapenos or add some dashes of Tabasco or hot red pepper flakes to taste – or just serve sliced jalapenos at the table so folks can make it hot to suit their own tastes.
If you don’t have the necessary to make your own Creole spice mixture, try a ready-made mixture such as Prudhomme’s Magic Seasoning (my go-to instant deliciousness brand). Magic Chicken, Magic Meat, or Magic Vegetable seasonings all work well. Use what you have.
If you wish to use a ham bone or ham hock, cook it in a bit of stock and water for an hour or so before adding the peas. Bones need more time to season the liquid and the peas will become overcooked if you try to do it all together.
You may use all stock or all water for the cooking liquid. I often use a little of both.
Directions:
In a large pot set over medium-high heat, cook up the bacon and ham, stirring frequently, until both develop lovely browned bits. If your bacon does not have much fat, add a tablespoon of olive oil.
Add the onion, green pepper, and celery. Stir frequently. Scrape the spoon along the bottom of the pan to loosen the delicious browned bits of meat that may be stuck to the pan.
Reduce the heat to medium and add the garlic and jalapeno. Stir for 2 minutes.
Add the seasoning mix, thyme, oregano, basil, and bay leaves. Stir for 1 minute.
Add the drained peas, tomatoes, and chicken stock.
Bring to a low boil, then reduce the heat to the lowest setting, cover the pot with the lid slightly tilted to allow a little steam to escape, and cook for 1 1/2 hours or until the peas are tender. Stir every now and then to make sure the peas do not stick to the bottom. If they begin to break down, remove the pot from heat, tightly cover, and let things sit warm until dinner.
Use the back of the wooden spoon to smash up a few peas to serve as a thickening agent. If too much liquid evaporated, add a little bit of water until the peas have a nice slightly thickened liquid appearance just perfect for serving over the traditional converted rice. Enjoy with a green salad, cabbage pan sauteed in butter, or serve up a tasty side of sauteed broccolini.
1 1/2 c
In addition to the spices and herbs, Creole magic black eyed peas often include other ingredients that contribute to their unique taste. Onion, garlic, and bell pepper are commonly used to add a savory flavor and aromatics to the dish. Some recipes also call for the addition of smoked meat, such as ham hock or bacon, to add a smoky and salty flavor to the peas. To prepare Creole magic black eyed peas, the peas are first soaked overnight to soften them and reduce the cooking time. Then, they are cooked with the spices, herbs, and other ingredients in a pot or slow cooker until they are tender and flavorful. The result is a dish that is rich in flavor, with a combination of spices and herbs that create a truly magical taste. Creole magic black eyed peas can be served as a main course, accompanied by rice or cornbread, or as a side dish. They are often enjoyed on New Year's Day, as they are believed to bring good luck and prosperity for the coming year. However, they can be enjoyed any time of the year as a delicious and comforting meal. In conclusion, Creole magic black eyed peas are a traditional dish that is loved for their bold and flavorful taste. The combination of spices, herbs, and other ingredients creates a truly magical flavor that is enjoyed by many. Whether served as a main course or a side dish, these peas are sure to delight the taste buds and satisfy any craving for a hearty and delicious meal..
Reviews for "The Role of Black Eyed Peas in Creole Magic Folklore"
1. Michelle - 1 star
I was really disappointed with the Creole magic black eyed peas. The flavor was just too overpowering and spicy for my taste. I couldn't even finish a plateful as it was too intense. The texture of the peas was also quite mushy, which added to the overall unpleasant experience. I wouldn't recommend this dish to anyone who prefers milder flavors and likes their peas to have a firmer texture.
2. John - 2 stars
I had high expectations for the Creole magic black eyed peas, but unfortunately, they fell short. The flavor was okay but lacked depth and complexity. I was hoping for a unique Creole twist, but it tasted more like a regular spicy bean dish. Additionally, the portion size was quite small for the price. Overall, it was a mediocre dish that I won't be ordering again.
3. Sarah - 2 stars
I love experimenting with new flavors and cuisines, but the Creole magic black eyed peas just didn't hit the mark for me. The combination of spices used in this dish was overwhelming, making it hard to distinguish any other flavors. It felt like eating a mouthful of heat instead of a well-balanced dish. I appreciate the attempt at adding a Creole twist, but it could use some refinement.
4. Michael - 3 stars
As a fan of black eyed peas, I was excited to try the Creole magic version. While it wasn't terrible, it didn't live up to my expectations either. The flavors were decent, but they didn't mesh well together. The heat from the spices overpowered the natural sweetness of the peas, resulting in an imbalanced dish. I've had better black eyed pea recipes before, so I probably won't be ordering this one again.