Braised Black-Eyed Peas on Toast
Black Eyed Peas on Toast is a masterpiece plate as it’s served over toast and topped with a poached egg to give it an American twist to ‘beans on toast’. Check the recipe here.
Ingredients
Braised Black-Eyed Peas on Toast:
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Olive oil 30.0 ml
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Beef sausage, spiced, casing removed 400.0 g
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Onion, finely chopped 80.0 g
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Celery, finely chopped 50.0 g
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Red chilli, seeds removed, finely chopped 20.0 g
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Garlic, finely chopped 10.0 g
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Thyme, fresh 6.0 g
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Smoked paprika 8.0 g
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Bay leaf 2.0 g
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Black eyed peas, soaked 660.0 g
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Water 1.5 l
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Tomatoes, diced 300.0 g
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Sourdough toasts 10.0 Each
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Chicken eggs, poached 10.0 Each
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Baby spinach 80.0 g
Preparation
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Braised Black-Eyed Peas on Toast:
- In a heavy bottom pot, add olive oil and the beef sausage and brown over medium high heat. Render the meat and then remove with a slotted spoon and set aside.
- Reduce heat to medium and add onions, celery and chili sauté until fragrant. Then add garlic, thyme, smoked paprika and bay leaf.
- Increase the heat to high, add black eyed peas then add water and Knorr Chicken Stock Powder brining to a boil, then reduce heat to medium low allowing it to simmer partially covered for 1 hour, occasionally stirring.
- After 1 hour, peas should be tender, and liquid almost fully absorbed by the peas. Return the beef back to the pot and add the 300 g of diced tomatoes and simmer again for 20 minutes.
- Remove bay leaf and thyme stocks and add spinach allowing it to wilt slightly.
- Search over toasted sourdough and top with poached egg.
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Chef’s Tip:
- To take this over the top, feel free to crumble over with some feta or grated cheddar cheese
