DOWN-HOME BLACK-EYED PEAS
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
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
BLACK-EYED PEAS WITH BACON AND PORK
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 14h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
- Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
- When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
- Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.
NOT YOUR MAMA'S BLACK-EYED PEAS
The infusion of spices, herbs, heavy cream, okra, and Andouille sausage is sure to take this traditional dish to a different level - one that your family and friends will love.
Provided by CookingWithShelia
Categories Black-Eyed Pea Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
- Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
- Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
- Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.
Nutrition Facts : Calories 541.8 calories, Carbohydrate 22.7 g, Cholesterol 104.5 mg, Fat 44.9 g, Fiber 5.3 g, Protein 14.1 g, SaturatedFat 20.7 g, Sodium 1197.6 mg, Sugar 1.6 g
SOUTHERN BLACK-EYED PEAS
I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 359 calories, Fat 11g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 788mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 20g protein.
BEST EVER BLACK-EYED PEAS
A Southern Classic! In most Southern homes, black-eyed peas are always served on New Year's Day for good luck. I usually cook these early on New Year's Eve day. That way, if we have guests over for a party that night, I can use part of this basic recipe to make "Texas Caviar" which is a fantastic salsa/dip to eat with tortilla chips. (that recipe follows)
Provided by Susie in Texas
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 200, Fat 0.7, SaturatedFat 0.2, Sodium 305.9, Carbohydrate 36.3, Fiber 6.3, Sugar 5.1, Protein 13.6
BLACK-EYED PEAS LIKE MAW MAW'S
Good ole Southern Cooking at it's best. I looked forward to these every summer when the fresh black eyed peas were plentiful. Maw Maw would get them by the bushel, we'd sit out back under the big old oaks in the afternoon, enjoy the breeze & shell peas. Once she cooked them up, you knew it was worth all the effort. Add some cornbread & sliced home grown tomatoes and you didn't need anything else. Fresh Frozen Black Eyed Peas come close. They taste much fresher than dried peas, and taste like summer even in the winter.
Provided by cajunhippiegirl
Categories < 60 Mins
Time 50m
Yield 1 Pot, 8 serving(s)
Number Of Ingredients 6
Steps:
- Based on the amount of Peas you are cooking, add water to Pot.
- Start to bring to a boil.
- Take Ham Hock and score skin side if needed and add to pot.
- Boil Ham Hock for about 20 minutes to season water, add Bacon Grease & stir until melted.
- Add Peas.
- Boil at a rapid boil for the first 20 minutes, then turn down to a low boil and cover pot. Continue cooking until Peas are getting soft.
- Take a taste.
- Season with Salt & Pepper to your taste.
Nutrition Facts : Calories 93.3, Fat 2, SaturatedFat 0.7, Cholesterol 1.5, Sodium 5.8, Carbohydrate 14.2, Fiber 2.8, Protein 5.1
DOWN-HOME BLACK-EYED PEAS
This 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 Bean and Pea Side Dishes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Pick over peas, rinse, and place in a large Dutch oven or soup pot with water; bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
- Stir in ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until ham hocks are tender, about 1 1/2 hours.
- Stir in 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
GREEN CHILE BLACK EYED PEAS
I made this on New Years day because I didn't have any greens to add, but I had some hatch green chiles in the freezer, and it turned out really well. The chorizo I used is Mexican chorizo, which is a raw, oily sausage that you fry into crumbles. This is not the cured chorizo. I used https://www.caciqueinc.com/products/pork-chorizo/, but anything similar would do. It was just what I had on hand.
Provided by Bill Woodward
Categories Beans
Time 11h
Yield 4 quarts, 12 serving(s)
Number Of Ingredients 13
Steps:
- Sort and rinse black eyed peas and soak in water overnight.
- When ready, drain the peas.
- In a 7 quart dutch oven, cook the chorizo. Don't drain, you'll use the oil.
- Add the onion and jalapeno and cook until softened.
- Add the garlic and cook another minute.
- Add the black eyed peas and the remaining ingredients to the pot.
- Turn the heat to high and bring the pot to a boil, then turn down to low and cover.
- Maintain at a simmer for three hours, stirring every half hour or so.
- After three hours, check the peas for doneness and add salt and pepper as needed.
- Serve with corn bread and enjoy!
Nutrition Facts : Calories 234.4, Fat 11.7, SaturatedFat 4.1, Cholesterol 38.4, Sodium 1453.5, Carbohydrate 12.2, Fiber 2.6, Sugar 3.8, Protein 19.9
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