Mama Amandas Black Eyed Peas Recipes

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MAMA'S BLACK-EYED PEA CASSEROLE



Mama's Black-Eyed Pea Casserole image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can mild enchilada sauce
A few dashes of Louisiana hot sauce
2 tablespoons Essence, recipe follows
1 package corn tortillas
Butter
2 cups grated cheddar
Chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
  • Preheat oven to 350 degrees F.
  • Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
  • Combine all ingredients thoroughly.

NOT YOUR MAMA'S BLACK-EYED PEAS



Not Your Mama's Black-Eyed Peas image

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

3 tablespoons olive oil
½ cup chopped white onion
½ cup chopped celery
¼ cup chopped shallots
4 cloves garlic, crushed and chopped
1 pound Andouille sausage, diced
½ cup unsalted butter
1 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 (15 ounce) cans black-eyed peas, rinsed and drained
4 cups chicken stock
1 cup heavy cream
1 (10 ounce) package frozen whole okra

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

MAMA AMANDA'S BLACK-EYED PEAS



Mama Amanda's Black-Eyed Peas image

Yummy. Just basic recipe- nothing too fancy. But extremely good! My house smells so yummy when I fix these.

Provided by Amanda

Categories     Beans

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 8

64 ounces black-eyed peas, drained
6 slices bacon, chopped
1 medium onion, diced
2 garlic cloves, diced
16 ounces chicken broth
salt
pepper
garlic powder

Steps:

  • Take your bacon in a cast iron skillet and fry until crispy.
  • You will have bits of crunchy goodness in bottom of pan.
  • Take diced onion and cook in drippings until translucent.
  • Add garlic and stir for just a moment or two.
  • Pour in broth and de-glaze pan by scraping up all of the bacon yummies.
  • Pour in Peas and stir together.
  • Season with salt and pepper to taste and add garlic powder.
  • Cover and let cook for about 2 hours.

Nutrition Facts : Calories 269, Fat 9.3, SaturatedFat 3, Cholesterol 11.6, Sodium 1011.1, Carbohydrate 32.9, Fiber 7.7, Sugar 0.8, Protein 14.1

GRANDMA'S BLACK-EYED PEAS



Grandma's Black-Eyed Peas image

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 6

1 lb dried black-eyed peas
Skin from a smoked ham, or 2-oz. slab bacon, diced
1/4 cup pork-ribs drippings, fried chicken drippings or bacon drippings
3/4-1 tsp salt
1/4 - 1/2 tsp black pepper
1/2 tsp sugar

Steps:

  • 1. Rinse & pick over peas to remove stones & dirt, rinse well. Soak in cold water for 20 minutes, drain well.
  • 2. Combine all ingredients in large pot. Add cold water to cover peas by 1 inch.
  • 3. Heat to simmering. Cover. Cook about 1 1/2 hours, until peas are tender but still hold their shape, add more water if needed. Remove ham skin if used before serving.....

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL



Mama's Black-Eyed Pea Casserole by Emeril image

This is a recipe from Emeril Live during his "Football Contest" episode. It is really delicious. The only changes I made to it was to drain the diced tomatoes. The recipe doesn't state how many tortillas to use but I suggest using 5 on the bottom layer and 5 on the second layer. I used approx. 14 and that was to much for our taste. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

Provided by HappyTune

Categories     Onions

Time 11m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 medium yellow onion, diced
2 garlic cloves, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10 ounce) can diced tomatoes (recommended ( Ro-tel)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can mild enchilada sauce
2 -3 dashes louisiana hot sauce
2 tablespoons Emeril's Original Essence
1 (6 -8 count) package corn tortillas
butter
2 cups grated cheddar cheese
chopped green onion, for garnish

Steps:

  • Brown the ground beef in large skillet.
  • Drain the excess grease and the add onion, garlic, jalapeno and Essence.
  • Cook the mixture for 3 to 5 minutes or until the onion has softened.
  • Add the black-eyed peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
  • Add a few dashes of hot sauce.
  • Simmer until warm, about 10 minutes.
  • Preheat oven to 350°F.
  • Tear the tortillas into large pieces.
  • Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
  • Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
  • Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
  • Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
  • Cook for 35 to 45 minutes.
  • Remove from the oven, cut slices approximately 2 by 2 inches and serve.
  • Garnish with chopped green onion.

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