Had a real classic, peasant food dinner tonight. Soaked some dried hominy and black eye peas overnight--separately. Cooked the peas with garlic, oregano, bouillon and EVOO. For the hominy, in a large covered pot, I added 5-6 beef ribs, a few large chopped collards to give some color and add flavor, onion, lovage (spectacular herb), and salt. The peas cooked in about an hour. The hominy and ribs slow cooked for about 2 hours. I served these two items together with chopped tomatoes and cucumbers, tossed in EVOO and balsamic. Added a little Mexican hot sauce to the peas and hominy. The ribs were tender, the hominy was soft, rich and flavorful from the beef fat, and the peas, tomatoes and cucumbers were a perfect complements. Yum.
Posted on: Mon, 12 Aug 2013 00:44:27 +0000