Perfect Black Eyed Peas On The Stovetop Recipes
PERFECT BLACK EYED PEAS ON THE STOVETOP
How to make perfect black-eyed peas on the stovetop.
Provided by Family Savvy
Categories Recipes
Time 2h10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 207 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 443 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SOUTHERN-STYLE BLACK-EYED PEAS
I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.
Provided by carina
Time 4h55m
Yield 8
Number Of Ingredients 12
Steps:
- Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
- Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
- Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.
Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g
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- Rehydrate peas using the quick soak method or overnight soak method. Drain and rinse the peas.
- Add the olive oil to a large pot or dutch oven over medium-high heat. Add the chopped onions and ham hock and saute until the onions are tender. This should take about four to five minutes. Add the garlic and saute for about one minute.
- Add the peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the peas simmer for 45-60 minutes, or until they are tender.
- Season with salt and pepper and serve immediately. If desired, garnish with parsley, thyme, or chives.
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