Black Eyed Pea Dip Recipe
Ingredients
| Celery- 2 stalks, finely chopped | ||
| Jalapeno peppers | 1 Can (10oz) | |
| Green bell pepper | 1/4 Cup (16 tbs), finely chopped | |
| Onion | 1 Large, peeled, finely chopped | |
| Black pepper | 1 Teaspoon | |
| Ketchup | 1/2 Cup (16 tbs) (Sauce- 2 tablespoons) | |
| Salt | 1 Teaspoon (Sauce- 2 tablespoons) | |
| Chicken Bouillon- 3 cubes, crushed | ||
| Nutmeg | 1/4 Teaspoon (Sauce- 2 tablespoons) | |
| Cinnamon | 1/4 Teaspoon (Sauce- 2 tablespoons) | |
| Black-Eyed Peas- 3 cans (16 ounces each) | ||
| Tomatoes | 1 Can (10oz) (Sauce- 2 tablespoons) | |
| Garlic | 2 Clove (5gm) (Sauce- 2 tablespoons) | |
| Bacon Slices | 8 , browned (Sauce- 2 tablespoons) | |
| Bacon grease | 1/2 Cup (16 tbs) (Sauce- 2 tablespoons) | |
| Flour | 3 Tablespoon (Sauce- 2 tablespoons) | |
Directions
MAKING
1) In a pot, mix together celery, jalapeno pepper, bell pepper, onion, black pepper, Tabasco, ketchup, salt, bouillon, nutmeg, and cinnamon.
2) Heat the celery mixture and bring to slow simmer.
3) In a bowl, lightly mash peas, not to make a paste.
4) Stir the peas in the celery mixture.
5) In a bowl, gently mash tomatoes, not to make a paste.
6) Stir the tomatoes and garlic in the celery mixture.
7) Simmer the celery mixture for 30 minutes over medium heat, stirring occasionally.
FINALIZING
8) In a non-stick pan, sauté the bacon, reserve 1/2 cup grease, remove and set the bacon aside.
9) Mix in the flour into the grease, until combined well.
10) Stir the roux in the celery pea mixture.
11) Allow to cook, stirring continuously for 10 minutes.
12) Take the pan off the heat and crumble bacon on top, and stir.
SERVING
13) Serve the Black Eyed Pea Dip hot or cold with desired bread.
1) In a pot, mix together celery, jalapeno pepper, bell pepper, onion, black pepper, Tabasco, ketchup, salt, bouillon, nutmeg, and cinnamon.
2) Heat the celery mixture and bring to slow simmer.
3) In a bowl, lightly mash peas, not to make a paste.
4) Stir the peas in the celery mixture.
5) In a bowl, gently mash tomatoes, not to make a paste.
6) Stir the tomatoes and garlic in the celery mixture.
7) Simmer the celery mixture for 30 minutes over medium heat, stirring occasionally.
FINALIZING
8) In a non-stick pan, sauté the bacon, reserve 1/2 cup grease, remove and set the bacon aside.
9) Mix in the flour into the grease, until combined well.
10) Stir the roux in the celery pea mixture.
11) Allow to cook, stirring continuously for 10 minutes.
12) Take the pan off the heat and crumble bacon on top, and stir.
SERVING
13) Serve the Black Eyed Pea Dip hot or cold with desired bread.
Chef
