Tuesday, September 20, 2011

Black Eyed Pea Soup




INGREDIENTS
30 ounces black-eyed peas, drained
14 ounces white beans, drained
1/2 yellow onion, minced
2 cloves garlic, minced
1/2 package chorizo, c
rumbled
2 Tbsp olive oil
4 cups chicken stock
salt
and pepper, to taste

DIRECTIONS
Heat the olive oil, add the onion, and stir and cook over low heat, until soft, about 10 minutes. Add the chorizo, stir and cook over low heat for about 10 minutes. Add the garlic and stock, stir. Add the white beans, stir and cook over low heat for about 15 minutes. Using a potato masher, lightly mash the beans. Add the black-eyed peas, stir and continue to cook over very low heat, until flavors are married; about 45 – 60 minutes.  Season with salt and pepper, and ladle into bowls.

Hope y'all enjoy!

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