Baked Black Eyed Peas Recipes

HOW TO COOK BLACK-EYED BEANS IN THE OVEN

Steps:

• Pick through the beans and discard unwanted debris.
• Soak the beans overnight in water.
• Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
• Rinse and drain the beans and transfer them into an oven proof casserole pot.
• Add enough water so that the beans are covered by 3cm of water.
• Add some salt and seasoning to your preference.
• Then cover and bake them in the oven for 80 mins.
• Check the beans if they are cooked through.
• If not then bake them for a little bit longer checking them every 10 mins.

NOT YOUR MAMA'S BLACK-EYED PEAS

Steps:

• Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
• Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
• Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
• Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

BLACK-EYED PEAS

Steps:

• In a large bowl, soak beans overnight covered by at least 2 inches of water. Drain and rinse beans.
• Place beans, ham hock, onions, garlic, salt, and bay leaves in a large pot and add water to pot just to cover beans. Bring to a boil, reduce heat, and simmer, stirring occasionally, until beans are tender, 45 minutes to 1 hour.
• Remove from heat. Transfer ham hock to a cutting board. When cool enough to handle, discard skin and bones, chop meat, and return meat to the pot. Serve beans directly from the pot using a slotted spoon.

THE BLACK-EYED PEA'S BAKED SQUASH

Steps:

• Cut the tops off the squash.
• Cut in 3- 4 pieces.
• Boil in water til tender (just a few minutes).
• Drain and mash.
• Add remaining ingredients.
• Place in casserole dish.
• Cover with light layer of breadcrumbs.
• Bake at 350 til lightly browned (about 10- 15 minutes).

HONEY BAKED BLACK EYED PEAS (CROCK POT)

Steps:

• Cover peas with water and cook on low overnight.
• Fry bacon until crisp; discard fat.
• Combine all ingredients in slow cooker.
• Cook on low 8-9 hours.