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Black-eyed Peas and Spinach Fricassee Cooking Recipes

Black-eyed Pea and Spinach Fricassee


To fricassee something is almost the same as to braise it; that is, cooking food in a small amount of liquid. This delicious combination of fresh black-eyed peas and spinach is a welcome addition to any home-style meal.

Makes 6 servings

  • 2 cups shelled fresh black-eyed peas; or 1 cup dried black-eyed peas, picked over, soaked overnight, and drained

  • 1 small onion, chopped

  • 1 clove garlic, minced

  • 2 tablespoons butter

  • 2 pounds spinach, stemmed and shredded

  • 1 medium size tomato, peeled, seeded, and chopped

  • 1/4 cup dry white wine

  • Salt and freshly ground black pepper to taste

  • 3 thick slices bacon, fried until crisp, drained on paper towels, and crumbled.

  1. In a large kettle, combine the peas, onion and garlic. Add water to cover the peas by 2 inches. Simmer over low heat until the peas are tender, 30 to 60 minutes. The time will depend on the freshness of the peas. Drain the beans and keep warm.

  2. Melt the butter in a large kettle over medium heat. Add the spinach and cook in the water that clings to the leaves after washing just until the spinach is wilted, 3 to 4 minutes. Add tomato, wine, and the reserved black-eyed peas. Simmer, uncovered, stirring, until very hot and the tomato is beginning to just soften, 3 to 4 minutes. Season well with salt and pepper. Serve very hot, garnished with the bacon.

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