Rest of the Blackeyed Peas

Nice thing about beans is that they will keep for awhile and even improve with age. Such was the case with the peas I cooked around new year. Stashed in the back of the frig I got to them last week. The flavor was such I just did a few embellishments and did not even need rice. First bowl was a good dose of hot sauce with lime. The spiciness and vinegar complemented the earthiness of the peas. Put a little spark in them. The vinegar got me thinking so the second bowl I doused with Steen's Cane Vinegar and a touch of fish sauce. The vinegar punched it up and the fish sauce added a unique saltiness. The last portion I stick blended adding beef broth to make a soup consistency. I then finished off with chipotle in adobo puree and nuoc cham. It made for a spicy, smoky, and twangy soup that I ate with biscuits. So ends the story