Blackeye peas and pork spareribs?

Discussion in 'The Creative Community' started by DsnyDrmr, Oct 7, 2005.

  1. DsnyDrmr

    DsnyDrmr My DH calls it OCD; I call it effective planning ;

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    Anyone have a good recipe to use these in a combo dish--I was just thinking of throwing together a soup or something in the crockpot since I had both on hand. The beans are dry. Thanks if you have any ideas!
     
  2. CapitanCook

    CapitanCook Earning My Ears

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    That certainly works. Another option would be to serve it as a dish -> ribs, beans, and greens.

    Sounds like the ribs are cooked. Ok, get some pork, veal, or beef stock, maybe one can (serving 2-4) Add a 1/2 can of red wine. Reduce to sauce consistancy.

    Were I to do this, I'd reduce the stock with chopped carrots, onion and celery to bump up the flavor and then strain it out. When I have the correct amount of liquid, I then adjust consistancy by adding in a small amount of cornstach mixed with water. The cornstarch will act as a thickener if you give it 2-3 minutes to work. (the strach molecules expand, some of them burst and the enlargened molecules make for a more viscous solution)
     
  3. CapitanCook

    CapitanCook Earning My Ears

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    oh and the braised greeens are simple. Use whatever greens you want. Kale, Collared greens, tops of swiss Chard, whatever. Cook in water/white wine mixture. Maybe throw some garlic and/or shallots in. Cook until stems are tender (maybe 30-45 min, but don't quote me on that)
     

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