Linking up with Gussy Sews' Inspiration Workshop today and the prompt is Favorite Recipes...yum!
I'm going to share a recipe that I picked up a few years ago when I was working at the Animal Hospital. One of the Dr.'s Wives was a super awesome cook and it was such a treat for her to bring lunch or dessert up to us! I've tweaked her recipe to make something that fits my family's taste and we all love it.... it's our perfect cool-weather-comfort food.
Black-eyed Pea Chili w/Cornbread
You will need:
1lb bulk sausage (I use Bob Evans, but you can use whichever... mild or hot)
1c chopped onion
1c chopped celery
2-3 cloves garlic, chopped
2c frozen cut Okra
3 cans Black-eyed peas
14oz can diced tomatoes
salt & pepper to taste
1tsp Italian seasoning
2Tbls sugar
Brown your sausage in a dutch oven or, in my case, a large stock pot (which came with my cookware). Stir the sausage so that it crumbles; drain.
Add chopped veggies with frozen Okra and cook over low heat until veggies are soft and translucent, being careful not to cook the Okra to mush.
Stir in black-eyed peas, along with the liquid in the can; add tomatoes and spices. Simmer on low heat for 20-25minutes.
In the meantime... make your cornbread. I'm almost heasitant to share my secret Cornbread Recipe with you, but... well... it's Jiffy Cornbread Mix. I love it.
To Serve:
Place a wedge of cornbread in the bottom of your bowl, top with Chili and add sour cream and shredded cheese to taste.... Enjoy!
**This recipe makes enough for my little family of four, PLUS I can freeze the leftovers (in a plastic container) for dinner another night! It tastes even better reheated!
XxOo~ Melissa
I'm going to share a recipe that I picked up a few years ago when I was working at the Animal Hospital. One of the Dr.'s Wives was a super awesome cook and it was such a treat for her to bring lunch or dessert up to us! I've tweaked her recipe to make something that fits my family's taste and we all love it.... it's our perfect cool-weather-comfort food.
Black-eyed Pea Chili w/Cornbread
You will need:
1lb bulk sausage (I use Bob Evans, but you can use whichever... mild or hot)
1c chopped onion
1c chopped celery
2-3 cloves garlic, chopped
2c frozen cut Okra
3 cans Black-eyed peas
14oz can diced tomatoes
salt & pepper to taste
1tsp Italian seasoning
2Tbls sugar
Brown your sausage in a dutch oven or, in my case, a large stock pot (which came with my cookware). Stir the sausage so that it crumbles; drain.
Add chopped veggies with frozen Okra and cook over low heat until veggies are soft and translucent, being careful not to cook the Okra to mush.
Stir in black-eyed peas, along with the liquid in the can; add tomatoes and spices. Simmer on low heat for 20-25minutes.
In the meantime... make your cornbread. I'm almost heasitant to share my secret Cornbread Recipe with you, but... well... it's Jiffy Cornbread Mix. I love it.
 |
| I also eat a piece before my family sits for dinner... and I don't feel bad about it. *wink* |
To Serve:
Place a wedge of cornbread in the bottom of your bowl, top with Chili and add sour cream and shredded cheese to taste.... Enjoy!
**This recipe makes enough for my little family of four, PLUS I can freeze the leftovers (in a plastic container) for dinner another night! It tastes even better reheated!
XxOo~ Melissa
This is like the perfect combination of black eyed peas & cornbread and belly-warming chili! I love this! I will definitely be pinning & trying it! Happy Thursday!
ReplyDeleteI am crazy about chili lately, but have never made it. I will be trying this!
ReplyDelete