a small bag of frozen black eyed peas, and a small bag of frozen collard greens, 1 chopped onion, and 1 teaspoon minced garlic from a jar. I did my roux with oil, and all purpose gluten free flour (1/2 cup). Oh I used for seasoning 1 teaspoon of Tony Chachere’s, 2 teaspoons of Paprika; 1/2 teaspoon of Herb De Provence, 2 teaspoons of Thyme, 1 tablespoon of Better Than Bouillon Vegetable Bouillon, 1/2 of salt, 1/4 teaspoon of gluten free soy sauce, and 1/2 teaspoon of Hot Sauce. 2-4 cups of water.
For the Roux:
Add oil to a preheated (medium heat) a non stick deep skillet or or pot, about 2 hefty tablespoons of it, and then toss in the half of cup of flour.
Whisk flour and fats into a creamy liquid look occurs.
Allow the roux to sizzle/bubble, and whisk you until you see a dark light around the edge of the skillet/pot. Keep whisking every four to five minutes allowing the roux to brown from underneath until you get the darkness you desire.
Most people remove the roux and add the “trinity” to the pot, I forgo the trinity and just used an onion but feel free to add 1 stick of diced celery and one small green bell pepper if you wish. By adding the onion the to the roux it mixed with the fats and added flavor. The roux immediately clumped and that is fine. Just keep stirring every other minute or so.
When the onions were almost see through, I added the garlic and seasonings and sauces. Blend well and cook for 3-5 minutes. Next, I added the greens and when they were mostly thawed I added the beans. Blend well and cook for 5 minutes Add water until you find the right balance of thickness for for you. Simmer for 10-15 minutes and serve. I served with rice garnished with dried chives and hot sauce.
