Black Eyed Peas Loaf Recipes

GREEK-STYLE BLACK EYED PEAS RECIPE

Steps:

• In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
• Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
• Finally, stir in lemon juice and parsley.
• To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.

BLACK EYED PEA LOAF WITH CREOLE SAUCE

Steps:

• Black Eyed Pea Loaf:.
• Cook peas with ham, Tabasco, and water.
• Bring to a boil; cover, reduce heat and simmer 35 minutes or until well done.
• Drain, reserve 1 cup liquid.
• Combine peas, 1 cup liquid and remaining ingredients.
• Stir well until well blended.
• Spoon mixture into a greased 9x5x3-inch loaf pan.
• Bake at 350° for 45 minutes or until firm.
• Cool in pan 10 minutes.
• Serve with Creole Sauce.
• Creole Sauce: Sauté green pepper and onion in butter in a medium saucepan over low heat until tender.
• Add mushrooms with liquid, tomato juice, catsup, Worcestershire sauce; stir well.
• Dissolve cornstarch in water, stirring until well blended.
• Bring to a boil; reduce heat and cook 1-2 minutes or until thickened.
• Yield 2 cups.

BLACK-EYED PEAS LOAF

Steps:

• Preheat oven to 350° F and Grease a 9-inch loaf pan.
• In a large skillet, heat oil over medium-low heat and add the onion and chopped bell pepper; sauté until the onion is tender and golden, about 5 minutes.
• Add the curry powder and cook, stirring, for about 2 minutes longer.
• Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well until the oats and cornmeal are cooked and have absorbed all the liquid.
• Put the black-eyed pea mixture into the prepared loaf pan.
• Bake for 45 minutes.
• Cool, serve and enjoy!

BLACK-EYED PEAS

Steps:

• Pick over the peas, discarding any broken or undesirable ones. Rinse in a colander; place in a large saucepan and add enough very warm water to cover by 2 inches. Cover and let soak 2 hours. (Fresh peas do not need soaking.)
• Drain the peas. In a heavy-bottomed 4-quart saucepan or Dutch oven, sauté pancetta over medium heat until fat is rendered, about 15 minutes. Remove pancetta with a slotted spoon and set aside. Add onion to the fat; sauté until soft, about 3 minutes. Remove and set aside.
• Pour off and discard most of the fat. Add the chicken stock and bring to a boil. Add the peas and reduce to a simmer. Add the thyme, pancetta and onion. Cook slowly until tender, 20 to 30 minutes. Add parsley. Season to taste.

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.