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Glutenfreeda's Recipe Index
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Black-Eyed Peas w/Chorizo

Cummulative Rating

Servings
Serves 6
Difficulty
Easy

Ingredients

3 cups black-eyed peas, soaked in water over night
1 onion, chopped
2 Tablespoons canola or vegetable oil
12 ounces chorizo sausage*
4 ounces canadian bacon, chopped (Hormel’s is gf)
3 garlic cloves, minced
1 bay leaf
3 cups gf chicken stock
3 cups fresh spinach, chopped
3 Tablespoons cider vinegar
1/2 cup creme fraiche
1 Tablespoon parsley

Directions

Rinse and drain beans.

Heat oil in a large pot over medium-high heat and saute onions until soft. Add sausage and brown. Add cnadian bacon and cook for 1 more minute. Add black-eyed peas, garlic, bay leaf and stock. Bring to a boil, then lower heat to a simmer. Cover and cook for about 35 minutes or until peas are tender, stirring occasionally. Add more stock if peas become dry.

Heat a large non-stick skillet over medium heat until hot.

Rinse spinach, but do not dry. Add wet spinach to hot pan letting water steam, wilting spinach. Add vinegar to spinach and then add spinach to pot of peas. Cook for
5 minutes.

Ladle soup into bowls and serve with a dollop of creme fraich and sprinkled parsley on top.

Tips

For chorizo:
1 pound ground pork
2 Tablespoons cider vinegar
2 Tablespoons chili powder
3 teaspoons paprika
2 teaspoons vegetable oil
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1 garlic clove, minced

Combine all ingredients and refrigerate over night.

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Posted Date: 1/7/2013

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