Crock Pot Black Eyed Peas And Okra Recipes

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CROCK POT BLACK EYED PEAS AND OKRA



Crock Pot Black Eyed Peas and Okra image

Make and share this Crock Pot Black Eyed Peas and Okra recipe from Food.com.

Provided by Shellbelle

Categories     Beans

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 7

4 (15 ounce) cans black-eyed peas, undrained
1 (15 ounce) can kidney beans, undrained
1/2 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 (16 ounce) package frozen sliced okra
1 (28 ounce) can diced tomatoes

Steps:

  • Combine all ingredients in crock pot.
  • Stir well, cover and cook on low for 8 hours.

Nutrition Facts : Calories 347.2, Fat 2.4, SaturatedFat 0.5, Sodium 1365.3, Carbohydrate 65.6, Fiber 17.6, Sugar 8.6, Protein 20.1

OKRA AND BLACK-EYE PEA SAUTE



Okra and Black-Eye Pea Saute image

Provided by Food Network

Categories     side-dish

Time 8h7m

Yield 4 to 6 servings

Number Of Ingredients 21

1/4 pound strip bacon, cut into 1/4-inch pieces
1 cup yellow onion, diced
1 1/2 tablespoon garlic, chopped
3 cups fresh okra, cut into rounds
2 cups fresh corn kernels
2 fresh small red hot chiles, chopped
2 cups cooked black-eyed peas, recipe follows
1 cup green onion, diced
Oven dried cherry tomatoes, recipe follows
Salt
Pepper
Freshly chopped parsley and Italian parsley leaves, for garnish
2 cups black-eye peas
Water, to cover
1 onion, quartered, with a bay leaf attached with a clove
1/2 teaspoon ground black pepper
Salt
2 cups cherry tomatoes, halved
Salt and freshly ground black pepper
Sprinkle brown sugar
6 or 7 thyme sprigs

Steps:

  • In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
  • Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining.
  • Preheat oven to 250 degrees F.
  • Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don?t burn.

SLOW COOKER SPICY BLACK-EYED PEAS



Slow Cooker Spicy Black-Eyed Peas image

Enjoy this easy crock pot recipe that's perfect for pot luck dinners and barbecues.

Provided by MJ46NY

Categories     Side Dish     Beans and Peas

Time 6h30m

Yield 10

Number Of Ingredients 13

6 cups water
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
8 ounces diced ham
4 slices bacon, chopped
½ teaspoon cayenne pepper
1 ½ teaspoons cumin
salt, to taste
1 teaspoon ground black pepper

Steps:

  • Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 30.2 g, Cholesterol 9.6 mg, Fat 2.9 g, Fiber 5.5 g, Protein 14.1 g, SaturatedFat 0.9 g, Sodium 341.4 mg, Sugar 4.1 g

BLACK-EYED PEA GUMBO



Black-Eyed Pea Gumbo image

This is SO simple, either crock pot or stovetop! A friend of mine served this a few weeks ago on a very cold Sunday and I've made it three times since! Spice it up or tone it down as you like. I like spicy foods so I add a lot of Tabasco? to my bowl! Some people like to add okra as well for the real gumbo look...I hope you enjoy this!

Provided by Rise3834

Categories     Gumbo

Time 3h15m

Yield 8 small bowls

Number Of Ingredients 9

1 (15 ounce) can ranch style black-eyed peas
1 (15 ounce) can ranch style black-eyed peas with jalapenos
1 (14 ounce) can beef broth
1 (10 ounce) can diced tomatoes (Rotel will spice it up more)
1 lb sausage links (preferably with jalapenos)
1 (4 ounce) can diced green chilies
1 bell pepper
celery (optional)
2 (7 ounce) bags 10-minute Success rice (cooked)

Steps:

  • Slice bell pepper, celery (dice if you prefer) and uncooked sausage.
  • Put all ingredients EXCEPT RICE in a crock pot (this will fill a 3 quart crock pot).
  • Cook on high for at least 3 hours then add cooked rice* and cook for an additional 30 minutes.
  • If you make this on the stove top the cooking time will be approximately 45 to 60 minutes.
  • *I leave the rice out and allow each person to put in as much as they like in their bowl and pour the gumbo over it.
  • IF there is any left over, I add the remaining rice.
  • If it is needing additional broth the next day, I add tomato juice or tomato sauce (juice works the best).

Nutrition Facts : Calories 422.8, Fat 16.6, SaturatedFat 5.5, Cholesterol 44.6, Sodium 907.8, Carbohydrate 52.8, Fiber 3.6, Sugar 1.8, Protein 15.1

DOWN-HOME BLACK-EYED PEAS



Down-Home Black-Eyed Peas image

This country recipe combines black-eyed peas and okra for a down-home country taste. We like to make this recipe in the winter with fried chicken and mashed potatoes.

Provided by Karinne Rooksberry Culley

Categories     Side Dish     Beans and Peas

Time 3h

Yield 12

Number Of Ingredients 9

3 cups dry black-eyed peas
12 cups water
3 pounds smoked ham hocks
1 ¼ cups chopped onion
1 cup chopped celery
1 teaspoon salt
⅛ teaspoon cayenne pepper
1 bay leaf
1 (10 ounce) package frozen sliced okra, thawed

Steps:

  • Pick over the peas, rinse them, and place them in a large Dutch oven or soup pot with the water. Bring the beans to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
  • Stir in the ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until the ham hocks are tender, about 1 1/2 hours. Stir in the okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.

Nutrition Facts : Calories 434.8 calories, Carbohydrate 25.1 g, Cholesterol 77.1 mg, Fat 24.5 g, Fiber 7.7 g, Protein 28.1 g, SaturatedFat 8.4 g, Sodium 277.1 mg, Sugar 5 g

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