Author: Pam Smith

Louisiana Skillet & Fish Pepper Muffins

Louisiana Supper Stew 2 Cups Dried Black-Eyed Peas 4 Large Garlic Cloves 2 Teaspoons Calabrian Peppers 1 Teaspoon Smoked Paprika 1/2 Can Tomato Paste In a stock pot, cover the beans with 2 inches of hot water. You can add more water as the beans double in size. Soak for 4 to 6 hours. Peel 4 whole garlic cloves and toss them into the pot, keeping the water level above the beans at 2 inches. Bring the pot to a boil. Add the Calabrian pepper and paprika. Simmer for 35 minutes, adding more water to keep the beans from drying out. Stir in the tomato paste. Cook for another 10 minutes. You can refrigerate this part overnight if it is too late in the day. 1 Onion Sliced 1/2 Moons3 Stalks + Leaves of Celery Sliced 1 Rainbow Pepper Diced 2 Cups Rainbow Chard Holy Trinity Salt to Taste Course Ground Pepper Hot Sauce to Taste Sauté the onion, pepper, and celery. In Louisiana this vegetable blend is know as The Holy Trinity. The salt …