Since I am a southern gal now, I decided to make a dish that is enjoyed here in the south. For dinner tonight we had black-eyed peas, cornbread and a simple salad and it was absolutely delicious. The black-eyed peas were so tasty.
For some reason the food cooked in a crock pot has much more flavor. I soaked a full bag of black-eyed peas in water and salt overnight, then rinsed them in a strainer and put them right into the crock-pot around noon today.
I added just enough water to cover the peas added a teaspoon of pepper, 1 tablespoon of seasoned salt, lots of garlic powder (2-3 tablespoons), 1 cup of spicy tomato sauce, half cup of vegetable oil, dried cilantro, and 3 chicken flavored bouillon cubes and let it cook for about 4 hours on high and 1 hour on low and a simple thing came out so delicious.
It’s amazing that with a crock pot you just put in all the ingredients and walk away. No watching, stirring and babysitting the pots on the stove so that your meal doesn’t burn. The entire house smells like grandma is in the kitchen cooking something delicious.
Once the black-eyed peas were done, I prepared the cornbread batter which takes only 10 minutes to bake in a muffin baker machine. So I used Marie Callender’s cornbread muffin mix that required only water to be added to the mix and I put a little pat of butter (for more homemade flavor) in the individual muffin slots which also helps to keep them from sticking to the pan.
Prepared a simple salad with a bag of pre-washed mixed salad greens, sliced tomatoes, sliced cucumbers, garlic butter croutons and buttermilk salad dressing and dinner is complete and ready to serve.
I put the black-eyed peas in white dinner bowls with a spoonful of sour cream on top, cornbread muffins on the side and the salad on our dinning room table covered with a white table cloth, a little candle light, conversation with my husband and dinner was a delight.
It’s so amazing how beans, peas and lentils are so simple and easy to cook, they are very delicious yet nutritious.