A Southern-inspired dish, this quick recipe pairs black-eyed peas, greens, and hot sauce together nicely. I used collards and substituted the cooking liquid I saved from cooking the black-eyed peas for the water. But my big modification was to use about twice as much hot sauce, liquid smoke, and salt as the recipe called for because the first iteration wasn't too flavorful. I also drizzled on more hot sauce while I was eating it.The result: Yum! It was really good. I had it for dinner with some of my homemade whole-wheat bread and a salad with Appetite for Reduction Caesar Chavez Dressing. Perfect!
Perfect for Mardi Gras, too :)
ReplyDeleteHot Sauce = the salty love of my life
ReplyDeleteI have a question, I plan on making this tonight but was wondering, Did the beans need to be cooked then put into the recipe, or do you just put them in dry?
ReplyDeleteThe beans should be cooked before you put them in. Enjoy!
ReplyDelete