Yesterday I cooked my January 1 black-eyed peas in the slow-cooker for 10 hours. Also in the pot were a carrot,
a long stalk of celery with leaves attached, two big bay leaves, a large shallot, a garlic clove,
three dark-green leek tops, a generous amount of black pepper,
and a tablespoon of crushed hot red pepper.
a long stalk of celery with leaves attached, two big bay leaves, a large shallot, a garlic clove,
three dark-green leek tops, a generous amount of black pepper,
and a tablespoon of crushed hot red pepper.
I bought the duck confit (cuisses de canard confites) at the supermarket in sous-vide packaging (vacuum-packed).
Four duck legs cost 10 €. The saucisses de Toulouse were raw, so first I poached them in water.
Then I put the duck legs and sausages on a baking sheet and browned them in a hot oven.
When the beans were cooked, I took out the carrot, shallot, and celery, chopped those up, the put them back in the potwith the beans. I also put in a handful of cooked green beans cut into 1-inch pieces. For lunch, we each ate
one duck leg-and-thigh piece, half a Toulouse sausage, and a good portion of the black-eyes as described.
We had a nice red Chinon wine (Cabernet Franc) with that.
Some duck fat went into the beans.
Personally, I really enjoy black-eyed peas. I've eaten them since I was a child. Let me say, though, that I love all beans.Black, red kidney, white, baby limas, butter, Soissons (giant limas), French flageolets, yellow wax, purple wax,
green beans, haricots verts, lingots blancs, haricots tarbais, cranberry, chickpeas (garbanzos), navy,
crowder peas, field peas, cowpeas, lentils, pink, pinto... which ones have I forgotten?
I'm glad I don't have to choose to eat just one variety of bean to like.
And I eat black-eyed peas year-round, not just on New Year's Day.
I guess I qualify as a lucky guy.
I forgot great northern beans and Boston baked beans.
ReplyDeleteDo navy beans grow on ships, like oranges?
DeleteI think navy beans (they must have been standard fare on U.S. navy ships) are called cocos blancs — hari-co-co-co.
DeleteAs I said in my comment yesterday, your black-eyed peas look much more appetizing than the ones I got. Still, I ate some to be lucky all year round.
ReplyDeleteThe saucisses de Toulouse look crisp as do the duck legs. Bon appetit would say my old friend!
I imagine the cornilles you were served came out of a can.
DeleteHave you (n)ever thought about using a multicooker (e.g. instant pot or similar), Ken?
ReplyDeleteNot really, legee. I have a nice slow-cooker that I use a lot, and I have a brand new induction cooker that I'm really liking. I don't really have room for another appliance.
DeleteI bet that duck fat added a nice flavor to the beans. I know you enjoyed this meal!
ReplyDeleteEverything's better with duck fat.
DeleteI had to google cornilles even though we'd been talking about them. A good word to have. Yours look tasty, and I'm wondering if this is how you'd cook them in NC?
ReplyDeleteI've never cooked dried beans in North Carolina, and I'm not sure exactly how my mother cooked them. Once when my mother visited us in SF at Christmas, she asked houw I was going to cook my New Year's Day peas. I think she was surprised when I said I was going to poach them in champagne. We had about half a bottle left over that had gone flat.
DeleteOur good luck came out of a can like CHM. Your dinner was really nice. Did you mention fava beans? I couldn't get this post to work earlier.
ReplyDelete