Post by GMB54-120 on Mar 11, 2021 10:45:02 GMT -5
I can just see this recipe at one of the shoots. Imagine the Blazing Saddles scene with all the guys eating beans around the camp fire. 
2 Cups dried black eye peas (soaked over night)
1 Quart chicken bone broth (no salt added)
1.5 Cups water
1 TBS Kirkland no salt seasoning
1 TBS Dried red bell flakes
1 TSP Kirkland granulated garlic
2 Bay leaves
1-2 TBS tomato paste or powder (optional)
Cook all of the above on a low simmer for about 45min.
Saute your "sofrito"
Dice a pound or a little more of your favorite smoked sausage and lightly brown in a little good oil. I use avocado oil usually.
Set the lightly browned sausage aside and leave as much oil in the pan as possible. Cook it just long enough to render some of the fat out. You will need this for the sofrito.
1 Medium onion diced
2-3 stalks of celery diced
1 good sized jalapeno deseeded and diced
2 TBS of crumbled bacon
Saute all the above until the onions are softened and set it aside until "beans" are about half cooked. Should be close at 30-45min. You can add them right away if you like but the onion will melt away to almost nothing.
Add the sausage to the beans about 20min before they are done. Depends on how fatty the sausage. Fattier sausage works best for this IMO. Leaner can get a bit dry if cooked too long.
1-1.5 cups of washed and chopped collard greens or Kale. Sweat the collard greens in the oil left in the sofrito pan. Kale you can just add near the end. Add your greens to the pot just long enough so they are cooked to your liking.
1-1.5 cups of washed and chopped collard greens or Kale. Sweat the collard greens in the oil left in the sofrito pan. Kale you can just add near the end. Add your greens to the pot just long enough so they are cooked to your liking.
Plate it up with some flat bread or cornbread and of course some hot sauce. I garnish mine with cilantro or culantro also but some people probably wont care for it. Took me awhile to get a taste for it.
