Besteverblackeyedpeas Recipes

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.

DAVE'S GEORGIA BLACK EYED PEAS

Steps:

• Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
• Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
• Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

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.

SOUTHERN-STYLE BLACK-EYED PEAS

Steps:

• In a tall stockpot cook the bacon until done but not crisp; add the onion, bell pepper, and celery to the rendered bacon fat and cook just until tender. Add the garlic and cook another minute or so.
• Add ham and cook until lightly browned.
• Add black-eyed peas, cook and stir for 2 minutes, then begin to add the stock or water slowly, stirring in a little at a time; bring to a boil.
• Add pork hocks, jalapenos, salt, pepper, Cajun seasoning and bay leaves.
• Reduce to a medium simmer and partially cover, cooking for about 1 to 1-1/2 hours or until peas are tender and creamy.
• Add additional chicken stock or water only if necessary to slightly thin out.
• Remove pork hocks and pull any meat off the bone; return to peas. Taste and adjust seasonings as needed.
• Serve over hot cooked rice. Add a side of some Southern Skillet Cornbread. If serving for New Years, don't forget to eat your cabbage or greens too!

SEASONED BLACK-EYED PEAS

Steps:

• Place peas in a large bowl and add enough cold water to cover by 2 inches. Soak overnight.
• Drain the peas. Add 8 cups water to a large pot, cover and bring to a boil over high heat. Add bay leaves, oil, garlic powder, onion powder, paprika, cayenne and the drained peas. Return to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peas are tender, 45 minutes to 1 hour. Add salt. Discard the bay leaves.