Subscibe Our Newsletter

Move your mouse over me

Follow Us
advertise with us


Black-eyed Peas and Pork Gumbo

16 oz (1) pkg dried black beans;
1 md Size green pepper; chopped
1/4 c Onion; divided chopped
2 1/2 c Qts water; divided
2 cl Garlic; minced
1/2 ts Dried whole oregano;
1/4 ts Ground cumin;
3 tb Vinegar;
1 ts Salt;
3 c Rice; cooked hot cooked without salt/fat

Sort and wash beans. Combine beans, green pepper, and 2 tb onion in a large Dutch Oven. Cover with 6 cups of water, and soak overnight. Add remaining 4 cups water to Dutch oven; cover and bring to a boil. Reduce heat, and simmer 2 1/2 hrs or until beans are tender. Combine remaining 2 tb onion, garlic, oregano, and cumin in a small bowl; mash mixture, using a fork. Stir in vinegar. Add vinegar mixture and salt to beans. Simmer, uncovered, an additi1/3 c Oil
1/3 c All-purpose flour
2 tb Oil
1 1/2 c Sliced fresh okra; (frozen OK. add with tomatoes)
1 c Chopped onions
3/4 c Chopped celery
3 Cloves garlic ; minced
4 c Water
2 c Chopped tomatoes ; Or 1 can 14.5-oz can whole tomatoes, drained, cut up
1/3 c Chopped fresh parsley
1 1/2 ts Salt
1/2 ts Dried thyme leaves
1/4 ts Cayenne pepper
1/4 ts Black pepper
2 Bay leaves
3/4 lb Pork chops;well trimmed, boned- cubed OR 1/2 lb. cubed cooked ham
1 cn (15-oz.) black-eyed peas; undrained


2 c Hot cooked rice
1/4 c Chopped fresh parsley
1/4 c Chopped green onions; if desired

Heat 1/2 cup oil in small saucepan or skillet over medium-low heat until hot. Using a wire whisk, stir in flour. Cook 5 to 7 minutes or until golden brown, stirring constantly. Set aside.

Heat 1 to 2 tablespoons oin in 3-quart heavy saucepan or 4-quart Dutch oven over medium heat until hot. Add okra(if fresh),onions, celery and garlic; cook 8 to 10 min. or until vegetables are tender, stirring occasionally. Stir in flour mixture until well blended . Add water, tomatoes(okra if frozen,but thawed) 1/3 cup parsley, salt, thyme, cayene pepper and bay leaves. Bring to a boil. Reduce heat ; simmer 20 minutes. Add cubed pork; cook an additional 15 to 20 minutes or until pork is tender and no longer pink. Stir in black eyed peas; cook until thoroughly heated. Remove bay leaves. Ladle gumbo into 8 individual soup bowls; top each with 1/4 cup rice. Sprinkle servings with 1/4 cup parsley and green onions.

Please Share!

Other Pages you May Like



Forgot Password     Signup



About | Sitemap | Advertise | Contact | Disclaimer | Privacy Statement

Helping Scout leaders one resource at a time...

Managed by SRsquare and Generously hosted by ServerWarp

Materials found on the InsaneScouter's Website © 1998 - 2019 may be reproduced and used by all Scouting volunteers for anything consistent with Scouting and Guiding Organizations. Unless otherwise noted on the page. If you believe we are republishing your copyrighted material without permission, please Contact Us including the link/url to have it removed or your copyright information added.

Please be advised that InsaneScouter is NOT affiliated with any Scouting or Guiding Organization.

All opinions expressed on these pages are those of the original authors. All holdings are subject to this Disclaimer.