Savory Black Eyed Peas Recipes

SAVORY BLACK-EYED PEAS WITH BACON

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.

SOUTHERN BLACK-EYED PEAS AND CAULIFLOWER

Steps:

• In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
• Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple "butter" on the side.

SAVORY BLACK-EYED PEAS

Steps:

• Heat broth, carrots, celery, onion, savory and garlic to boiling in 10-inch nonstick skillet; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
• Stir in peas. Cook, stirring occasionally, until hot. Sprinkle with cheese.

SAVORY BLACK-EYED PEAS WITH BACON

Steps:

• Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
• Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet.
• Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
• Stir in carrots and bell pepper.
• Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir.
• Sprinkle with cheese and bacon.

DOWN-HOME BLACK-EYED PEAS

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.

BLACK-EYED PEAS WITH MUSHROOMS

Steps:

• Place black-eyed peas and water into a covered pot and bring to a boil.
• Let simmer for two minutes and then remove from flame and let steep for one hour (30 minutes if using frozen peas).
• Let cumin seeds and cinnamon stick sizzle for a few seconds in heated oil.
• Add onions and garlic and fry until the onions turn translucent and brown at the edges.
• Add mushrooms and cook until they begin to soften.
• Add tomatoes, coriander, cumin, turmeric, and cayenne pepper.
• Stir and cook for one minute.
• Cover, and let simmer for ten minutes.
• Remove cooked sauce from flame.
• Return peas to a boil and let simmer for 20 to 30 minutes.
• Mix the sauce with the peas while adding the salt. Add cilantro and black pepper if desired.
• Let simmer, uncovered, on low heat for 30 minutes, stirring occasionally.
• Remove cinnamon stick & serve.