Moms Black Eyed Peas Recipes

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BLACK-EYED PEA HUMMUS



Black-Eyed Pea Hummus image

Hummus is one of those crowd-pleasing dips that I love to serve as a healthy option. My recipe is Low Country-ified, of course, with black-eyed peas instead of the traditional chickpeas. I like to save a handful of black-eyed peas to garnish the top for a pretty presentation.

Provided by Kardea Brown

Categories     appetizer

Time 25m

Yield 2 1/2 cups hummus

Number Of Ingredients 14

Two 15-ounce cans black-eyed peas, drained and rinsed
2 cloves garlic
2 tablespoons olive oil, plus more for garnish
3 ice cubes
3 tablespoons tahini paste
2 teaspoons Miss Brown's House Seasoning, recipe follows, plus more for garnish
1 tablespoon lemon juice (1/2 lemon)
Pita wedges, warmed, for serving
Carrot sticks, celery sticks and cucumber rounds, for serving
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Set aside some black-eyed peas for garnish.
  • With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms.
  • While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth.
  • Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

BLACK-EYED PEAS WITH BACON



Black-Eyed Peas with Bacon image

A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom's recipe make them extra special. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 pound dried black-eyed peas
1/2 pound bacon strips, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt to taste
Fresh thyme leaves and additional cooked and crumbled bacon, optional

Steps:

  • Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

Nutrition Facts : Calories 361 calories, Fat 19g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.

BLACK-EYED PEAS LOAF



Black-Eyed Peas Loaf image

This recipe is a great alternative to meat loaf, and it is very good. I was surprised how good this was- and good for you. Great for vegeterians. Will do this recipe again.

Provided by jcpropheticsoul

Categories     One Dish Meal

Time 1h15m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 9

1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 teaspoon curry powder
2 cups cooked black-eyed peas, drained
1/3 cup raw rolled oats
1/2 cup yellow cornmeal
2 cups vegetable broth or 2 cups chicken broth
salt
pepper

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!

Nutrition Facts : Calories 124, Fat 1.2, SaturatedFat 0.2, Sodium 243.6, Carbohydrate 23.6, Fiber 4.2, Sugar 1, Protein 5.6

BLACK-EYED PEA PATTIES



Black-Eyed Pea Patties image

This is a recipe my mom used to make growing up. This being a southern staple, the ingredients from recipe to recipe will vary. Experiment to perfection! Note: I highly recommend serving this with the wonderful Cucumber Salad (#51721)

Provided by TadGhostal

Categories     Lunch/Snacks

Time 15m

Yield 6-8 Patties, 4-8 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans black-eyed peas, drained
2 egg whites
3/4 cup cornbread stuffing mix (or cornbread)
1 onion, chopped
1 tablespoon black pepper
1 teaspoon lemon juice
1 teaspoon salt (to taste)

Steps:

  • Saute the chopped onion in a bit of oil until translucent, then remove.
  • In a large bowl, combine all ingredients (including the sauteed onion).
  • Mash mixture (I use a large fork) until about half of the peas are completely mashed.
  • Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
  • In a skillet, heat about 1/2 inch oil on med-high.
  • When the oil is hot, add patties.
  • Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
  • Remove to paper towel to absorb grease.
  • Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.

Nutrition Facts : Calories 188.3, Fat 1.3, SaturatedFat 0.3, Sodium 1246.1, Carbohydrate 33, Fiber 7.8, Sugar 1.3, Protein 12.3

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