Black-Eyed Peas, Chorizo and Greens.

29 Nov

Hi Everyone,

I hope that you all had a most excellent holiday filled with good food, family and friends.

We have had a really relaxing few days after the Thanksgiving rush. It has been nice to slow back down. We even managed to read a little of the Sunday paper, believe it or not. Black-eyed peas, chorizo and greens is the perfect Sunday kind of dish. I usually start it out as a soup and then reheat the leftovers as a side dish later. It is a healthy meal with a hint of decadence from the lovely chorizo. Fresh black eyed peas are abundant right now. I got mine from Wheatsville, and am certain they can be found at Whole Foods and the SFC Farmer’s Markets. This is also my chosen preparation for my New Years Day black eyed peas and unlike those from the can, I look forward to eating these ones. So, bookmark this recipe as a must try for New Years.

A note on chorizo… The kind I use for this recipe is the Spanish, hard variety. It is a cured meat much like salami or pepperoni. Aurelia’s is made locally and outstanding. I render (brown) the chorizo in a little bit of olive oil and then set aside for garnish, so it stays crisp and delicious.

Black-Eyed Peas, Chorizo and Greens

2 cups fresh black-eyed peas

2.5 cups water

1 medium red onion

3-5 cloves garlic

1 cup Spanish chorizo, sliced thin

3 c arugula, chopped

1 T olive oil

salt and pepper

parmesan for garnish

Heat olive oil in pan over medium heat. Add sliced chorizo to pan and “frizzle” until crisp. Once chorizo is browned, remove to a paper towel to drain. Add onion to pan and cook until translucent. Add garlic and cook for about 1 minute. Add water and beans to pan. Simmer over low heat until beans are super tender. About 1 hour. Once beans are cooked through, stir in chopped arugula or other green. Serve immediately and garnish with shaved parmesan and frizzled chorizo.

Challenge Update

All is well on the challenge front. I can’t believe that we are nearly three months in and chugging along. Three months feels like a real milestone. I will admit that we might be taking some pent up clothes shopping frustration at Home Depot. Damn, that bill has gone up. But a home can only have so many ladders and shovels and Christmas lights, so I am feeling like we have pretty well maxed out at the Home Depot. I’ll let you know if it shows up somewhere else….

Thank you, thank you for reading. I hope your holidays are all good.

Not That Martha

PS Food photos are courtesy of Sarah Wilson. Thank you, Sarah Wilson!!!


7 Responses to “Black-Eyed Peas, Chorizo and Greens.”

  1. Mother November 29, 2010 at 3:29 PM #

    I am definitely going to use this recipe! I like the photo of the food and the tree!

    • clay berkes November 30, 2010 at 4:51 PM #

      Get in my belly now! great work Miss Martha..

      • notthatmartha November 30, 2010 at 8:46 PM #

        gracias, clay. you will need to come have some dinner on the porch soon!

  2. Randy Barnes December 1, 2010 at 9:10 AM #

    Now that looks delish. Im looking for something to do with my peas and this looks too yummy. Maybe I’ll go see if there’s any chorizo in Georgia 😉

    • notthatmartha December 1, 2010 at 1:53 PM #

      What a cool thing you are doing with peas! That is totally inspiring and I am going to share with my social network. Thank you so much for reading the blog and, if you can’t find chorizo in GA, I bet Aurelia’s would send you some. Best of luck this holiday season and sell some peas!

      • Christy December 4, 2010 at 10:55 AM #

        I LOVE chorizo! This sounds like an amazing dish! I am the founder of Peas for Prosperity – so cool to see Randy post about my Peas. Do you mind if I post your recipe on my website? I’m from Tampa and just love chorizo!

        Thanks for sharing with your social network – please let me know if I can send you some Peas!

        Peace & Peas,

      • notthatmartha December 6, 2010 at 3:57 PM #

        I LOVE what you are doing. So good. My pleasure to share. Thank you for doing what you do!

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