Black-Eyed Peas and Spareribs

Name: Black-Eyed Peas and Spareribs
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 1 small onion, sliced lengthwise; 1 garlic clove, minced; 2 tablespoons vegetable oil or 2 tablespoons canola oil; 1 lb country-style boneless pork spareribs, cut into 3-inch pieces; 1 teaspoon paprika; 2 (15 ounce) cans black-eyed peas, drained; 1 cup water; 1/2 cup dry white wine; 1 (14 1/2 ounce) can diced tomatoes; 1/2 cup chopped green pepper; 2 tablespoons packed brown sugar; 2 teaspoons chili powder; salt and pepper, to taste

Submitted by JackieOhNo!

"This is a one-dish meal that I came up with years ago when I was raiding my pantry. It has been a long-standing favorite, and is especially tasty during the colder months. It smells great simmering on the stove!"

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Ready In:: 1hr 45mins
Ingredients:: 13
Serves:: 4

ingredients

1 small onion, sliced lengthwise
1 garlic clove, minced
2 tablespoons vegetable oil or 2 tablespoons canola oil
1 lb country-style boneless pork spareribs, cut into 3-inch pieces
1 teaspoon paprika
2 (15 ounce) cans black-eyed peas, drained
1 cup water
¹⁄₂ cup dry white wine
1 (14 1/2 ounce) can diced tomatoes
¹⁄₂ cup chopped green pepper
2 tablespoons packed brown sugar
2 teaspoons chili powder
salt and pepper, to taste

directions

Saute onion and garlic in oil in large, heavy skillet; add spareribs and brown; sprinkle with paprika; add beans, water and wine. Cover and simmer for 1 hour or until beans and ribs are tender.
Add tomatoes, green pepper, brown sugar, chili powder, and salt and pepper. Cover and cook gently for 20-30 minutes.

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RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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