Barbecued Black Eyed Peas Recipes

GRILLED STEAK WITH BLACK-EYED PEAS

Steps:

• Preheat a grill pan over high heat. Grill the onion rings until charred, about 2 minutes per side. If the steak is too large to fit in the pan, cut it in half. Combine 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl, then brush over the meat. Grill the steak until slightly charred, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes.
• Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turnips and cook until fork-tender, about 8 minutes. Add the black-eyed peas and tomatoes and cook until warmed through, about 3 minutes. Stir in the onion rings and vinegar and remove from the heat.
• Cut the steak into 3-inch-long sections along the grain, then thinly slice the meat against the grain. Stir the basil and chives into the black-eyed peas and serve with the steak.

SLOW-COOKER BARBECUE HAM AND BLACK-EYED PEAS

Steps:

• Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.
• Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.