Basic Black Eyed Peas Recipe 445

BASIC BLACK-EYED PEAS RECIPE - (4.4/5)

Steps:

• *Time Required:* Most time is just waiting for the pressure cooker to finish and the onions to sweat. Prep time is about 5 minutes to sort through the beans and 10 more to chop vegetables. Active cook time is about 10 minutes. This is a big batch of beans, so you can save some for another night, which will save a lot of time. *Pressure cook:* Pick over 2-1/3 cups of dried black-eyed peas to remove the ugly ones (shriveled or discolored ones, stones, etc). Put them in the pressure cooker with 6 cups water, 2 tablespoons olive oil, and 3 bay leaves. Lock lid, heat to high pressure (takes about 14 minutes), then reduce to med-high heat and let rock 7 minutes. Remove from heat and let pressure release naturally (takes about 19 minutes). *Real cooking:* While the pressure cooker heats up, dice your onion, put into a saute pan with 1 teaspoon salt and 2 tablespoons olive oil. Put over medium-high heat and stir for a few minutes until they start to soften. Reduce heat to low and adjust until you can barely hear the onions sizzling. Leave it sizzling for the next 20-30 minutes, which will be long enough to sweat them. They might start to caramelize (a good thing). Give them a stir every 5-10 minutes. Meanwhile, prepare about 1/4 cup each of turmeric, ginger and garlic: turmeric root should be peeled and grated; ginger root should be peeled and diced into small pieces (batonnet to 1/4" x 1/4" strips, then slice off an 1/8" thick dice); and garlic cloves should be sliced 1/8" thick. Also measure the spices (1 teaspoon smoked paprika and 1/2 teaspoon chili powder). When the pressure cooker releases, remove the lid (remaining cooking will not be under pressure). Discard the bay leaves and reserve about 1/2 cup of the cooking liquid. Turn on medium heat under the pot so that the black eyed peas will come to a simmer. Meanwhile, bring the onions to a simmer by increasing heat under the saute pan to medium. Add the grated turmeric and stir for about 2 minutes. Add the spices and stir another 30 seconds. Deglaze the pan with the reserved cooking liquid, 1 tablespoon vinegar and 1 teaspoon of Worcestershire sauce. (Note that Worcestershire will add a lot of flavor, but it contains fish if that is a concern. You vegans know your substitutes.) Combine everything in the pot with the black eyed peas: add the cooked onion mixture, the diced ginger and the sliced garlic. Simmer about 5-10 minutes until the liquid starts to thicken. Keep stirring, because it will want to stick to the pot. *Freeze and Substitute for Canned:* You will have about 7 cups of prepared black-eyed peas (about 14 servings), which can be divided among 4 pint-sized freezer containers (about 1-3/4 cups each) and used in any recipe that calls for a 15.5 oz. can of black eyed peas. Let cool, tighten lids and store in freezer. If you remember in the morning, thaw a container on the counter. Otherwise, you'll need to thaw frozen beans. Either heat them in a rice cooker for about 20 minutes, or in a saucepan over low heat for about 15 minutes, breaking them apart every few minutes. *Notes:* (1) Make 3-4 servings of a simple stew by sautéing a diced onion, then adding a couple minced garlic cloves and one container of black eyed peas. (The black eyed peas already have all the smoky spice that you need.) Heat until it simmers. Meanwhile, chiffonade a bunch of kale or other dark greens. Add those to the pot and simmer a few minutes to your liking. Serve it over rice and call it something fancy like "Kale Chiffonade" or lie and call it "Veggie Hoppin' John." (2) Nutrition data: This food is very low in Cholesterol. It is also a good source of Thiamin, Iron (if you used turmeric) and Manganese, and a very good source of Folate. Each freezer container has about 22 grams of high quality protein.

SOUTHERN BLACK-EYED PEAS

Steps:

• Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

BEST EVER BLACK-EYED PEAS

Steps:

• Sort and wash peas; place in a large Dutch oven.
• Add remaining ingredients and bring to a boil.
• Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

TRADITIONAL BASIC BLACK EYED PEAS

Steps:

• Rinse peas and pick over for bad or discolored peas and small stones; transfer to a medium saucepan.
• Cover with water and bring to a boil.
• Reduce heat to a simmer and continue cooking for 5 minutes; set aside.
• Put the meat in a large stock pot and cook over medium heat for about 5 minutes, until fat is rendered.
• Add the onion, diced carrot, and garlic. Cook, stirring, until tender, about 6 to 8 minutes.
• Add peas and enough water to cover by 2 inches.
• Add pepper flakes, black pepper, thyme, and oregano.
• Bring to a boil; reduce heat to medium and simmer, covered, for about 1 hour.
• Uncover and cook for 30 to 45 minutes longer, or until peas are tender.
• Add more water as needed to keep them moist. When the peas are tender stir in the salt and Tabasco, if using.
• Serve with hot baked cornbread and a tossed salad.

TRADITIONAL BLACK-EYED PEAS

Steps:

• Place either fresh or dried black-eyed peas in a colander, and rinse them under cool running water. Transfer to a medium stockpot. Cover with about 2 inches of water. Add the peppercorns, bay leaf, onion, jalapeno pepper, ham hock, parsley (including stems), and garlic. Cover, and bring just below the boiling point over medium-high heat. Uncover, reduce heat to a simmer, and cook just until the peas are tender when bitten, about 45 minutes for dried peas (though cooking time will vary with the age of dried peas). Do not stir the peas while they are cooking because they can break down too much. Add salt and pepper to taste during the last 10 minutes of cooking.
• The peas will keep in their cooking liquid for about 3 hours at room temperature. Then they may be stored in an airtight container in the refrigerator for 1 to 2 days. Serve black-eyed peas hot, along with their cooking liquid, in individual bowls. If desired, the meat from the ham hock may be shredded and served with the peas, along with the garlic and jalapeno peppers from the pot. Serve with hot skillet cornbread.

BLACK-EYED PEAS

Steps:

• In a bowl combine black-eyed peas with water to cover and let stand overnight.
• Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
• In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.
• Serve black-eyed peas chilled or at room temperature.