Toddly Mans Big House Black Eyed Peas Recipes

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DAVE'S GEORGIA BLACK EYED PEAS



Dave's Georgia Black Eyed Peas image

Enjoy and serve with cornbread.

Provided by Dave

Categories     Side Dish     Beans and Peas

Time 16h35m

Yield 16

Number Of Ingredients 8

2 pounds dried black-eyed peas
12 cups water
8 cubes chicken bouillon
1 pound bacon
½ cup butter
2 large yellow onions, chopped
1 pound cooked ham, cut into bite-size pieces
salt and black pepper to taste

Steps:

  • Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
  • Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
  • Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  • Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

Nutrition Facts : Calories 431.2 calories, Carbohydrate 31.3 g, Cholesterol 50.8 mg, Fat 25.2 g, Fiber 5.4 g, Protein 20.8 g, SaturatedFat 10.1 g, Sodium 1176.8 mg, Sugar 1.3 g

BLACK-EYED PEAS



Black-Eyed Peas image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 8

1 pound dried black-eyed peas, soaked overnight
1/2 stick (2 ounces) butter or margarine
1 large onion, cut into big cubes
1 large shallot, quartered
3 to 4 cups water
1/4 green bell pepper, cored, seeded and chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.

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