It’s the beginning of April and snowing like a beautiful Christmas morning up here in Northern Idaho. This leaves me slightly grumpy and without a strong desire to cook. So I tossed what I had lying around into a crock-pot, and then left my kitchen to dream of Arizona and riding my Vespa in the sun. The grilled onion and bell pepper really make this dish, so grill if you can. Serve with some good bread and beer.
I always have roasted vegetables ready because I’m the crazy lady out grilling in knee deep snow with rubber boots and an apron on. If you don’t usually grill everything you own, I included instructions for barbecuing the vegetables.
4 hot dog length precooked sausages, sliced thinly
1 grilled small to medium sized onion
1 roasted bell pepper
1 (4 ounce) can fire roasted green chilies (mild or hot, your choice)
1 (12 ounce) beer (drink a second beer while assembling)
3 (15 ounce cans) black-eyed peas, drained and rinsed
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon cumin
1 teaspoon salt
Fresh ground black pepper to taste
Olive oil for grilling vegetables
For grilling veggies, prep ahead of time:
Heat your grill to medium high. Cut the ends of an onion off, cut in half, and in half again and rub with olive oil, salt, and pepper. Rub the bell pepper in olive oil and salt and place both on the grill turning occasionally.
Pull the onions off the grill when they are softened with some charred spot in places. Blacken the bell pepper all over and remove from the grill. Place the bell peppers in a paper bag and put the bag in a bowl. Staple the bag shut. Let steam in the bag until cool. Remove the skin and seeds.
Chop the onion and bell pepper and put everything into a slow cooker. Stir and cook on low heat for about 5 to 6 hours or on high for 3 to 4. Check occasionally to see if a little liquid needs to be added. If so beer, water, or broth works well.
Serves 3 to 4, or one very hungry Cooking Photographer.
Recipe by Laura Flowers