Black Eyed Pea And Ham Salad Recipes

BLACK EYED PEAS RECIPE (WITH HAM)

Steps:

• Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak 8 hours or overnight.
• In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60-80 minutes.
• Meanwhile, in a frying pan, cook bacon until crisp. Remove bacon and set aside. Cook onion, celery and garlic in bacon grease until slightly tender.
• Add onion mixture, black eyed peas and green bell pepper to the pot and simmer an additional 45-65 minutes or until black eyed peas are tender skimming off any foam.
• Remove ham hock and cut off any meat from the bone. Add meat back to the pot with canned tomatoes (undrained), salt and pepper to taste. Simmer uncovered an additional 20 minutes or until black eyed peas reach desired consistency.
• Discard bay leaf, stir in bacon and season with salt and pepper if needed. Serve over rice with greens.

SPICY CREAMY CAJUN HAM AND BLACK EYED PEAS SALAD

Steps:

• Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
• Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
• Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.

BLACK-EYED PEAS & HAM

Steps:

• Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

QUICK BLACK-EYED PEAS & HAM

Steps:

• Saute chopped onion in hot oil over medium high heat 3 minutes.
• Add peas & next 4 ingred.
• Bring to boil; reduce heat and simmer 15minutes.
• Stir occasionally.
• Serve over rice w/ desired toppings.

BLACK-EYED PEAS WITH HAM

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain peas. Dice ham and reserve the bone.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
• Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
• Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
• Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
• Serve over warm rice with crumbled bacon and green onions sprinkled over top.

BLACK-EYED PEAS AND HAM

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add onion and ham; saute 5 minutes or until onion is tender.
• Stir in peas and remaining ingredients and cook until heated.

BLACK-EYED PEA AND SPINACH SALAD

Steps:

• In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
• Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
• Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
• In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.

BLACK-EYED PEA AND HAM SALAD

Steps:

• Stir together all ingredients and season with salt and pepper. Let stand at room temperature 1 hour before serving.

BLACK-EYED PEA AND HAM SALAD

Steps:

• In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalapeño, and 1 tablespoon oil.
• In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté ham, stirring, 1 minute. Add honey and sauté, stirring, 1 minute. Add ham to salad and toss well.

STEWED BLACK-EYED PEAS WITH COUNTRY HAM

Steps:

• In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.