Frozen Black Eyed Peas Recipes

PERFECT BLACK EYED PEAS ON THE STOVETOP

Steps:

• On medium heat, saute chopped bacon in hot oil.
• When bacon is mostly cooked, add chopped onion.
• Saute onion until soft; add garlic for last minute of sauté.
• Add garlic powder, sugar, salt & pepper; stir well.
• Add beef stock and crumbled bouillon cube; bring to rolling boil.
• Add peas to pot; add broth to go 1" above peas. Add water if more liquid needed.
• Bring mixture to a boil.
• Reduce to simmer; cook for 2 hours or until peas are tender, adding more broth or water as needed.

TEXAS BLACK-EYED PEAS

Steps:

• Cook the bacon in a skillet over medium-high heat. Add the celery, scallions, chili powder and salt. Cook, stirring, 4 minutes. Add the black-eyed peas and 3/4 cup water. Reduce the heat to medium and warm through, 5 minutes. Top with the chopped parsley.

BLACK-EYED PEAS

Steps:

• 1. In a 3-quart pot over medium-high heat, cook 1" pieces of bacon partially. Be certain to stir from time to time so that it does not burn. (Note: I cover my pot to reduce splatter.)
• 2. Add peas and onion; stir. Then add enough water to completely cover peas. Cover and bring to a boil.
• 3. Once the water is boiling, reduce heat and simmer for approximately one hour, stirring occasionally, and making certain water still covers the peas.
• 4. During the last 10 minutes of cooking, season with salt and pepper. (Adjust to personal taste.)

MOM'S BLACK-EYED PEAS

Steps:

• Melt the butter in a large saucepan over medium-low heat; cook and stir the onions in the melted butter until translucent, about 5 minutes. Stir in the beef and season with salt and pepper. Cook, stirring occasionally, until the meat is tender and the juices have cooked away, about 30 minutes.
• Stir in the garlic and peas; pour in enough water to cover. Bring the mixture to a boil, cover, and simmer over low heat until the peas change color and are tender and hot, and almost all of the liquid has been absorbed, about 1 hour.

TAM'S BLACK EYE PEAS

Steps:

• Place the smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour.
• Stir the black-eyed peas into the soup, adding more water as needed to cover peas by 1 inch. Bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour.
• Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes