Black Eyed Peas With Snaps Recipes

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BLACK EYED PEAS WITH SNAPS



Black Eyed Peas with Snaps image

Black Eyed Peas on New Year's Day is meant to bring you good luck for the remainder of the year. Of course, it must have some kind of pork seasoning whether bacon, bacon grease, or ham seasoning. Serve over rice if desired for a full meal anytime or pair it with Cabbage for the trio of Good Luck, Money, and Health. I've always...

Provided by Donna Graffagnino

Categories     Other Main Dishes

Time 2h15m

Number Of Ingredients 13

1 lb shelled black eyed peas, or 3/4 lbs dried, soaked
water to cover peas by 1 inch, more as needed
3 chicken bouillon cubes
1 Tbsp bacon grease
1 large onion, diced
1 Tbsp garlic, minced
1/2 medium red bell pepper, diced
2 tsp dried chives
1 Tbsp dried parsley
1 tsp celery powder (optional)
1/2 c cut green beans (fresh or frozen)
1/2 - 1 c cured ham chunks or pickled meat, 1" cubes
2 Tbsp butter or margarine

Steps:

  • 1. In a large saucepan bring water, bouillon cubes, bacon grease, peas, onions, bell peppers, garlic, seasonings and ham to a boil. Save butter or margarine until the end.
  • 2. Reduce heat and cover. Simmer on medium low heat until peas are tender and liquid starts to thicken. Taste for seasonings and add salt if needed.
  • 3. Just before serving, add butter or margarine and stir well. Enjoy!

BLACK-EYED PEAS WITH FRESH SNAPS IN ROASTED-GARLIC BUTTER SAUCE



Black-Eyed Peas with Fresh Snaps in Roasted-Garlic Butter Sauce image

Snaps are tender, crisp, undeveloped black-eyed pea pods snapped off the plant before the peas inside are formed.

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 11

1/2 head garlic
4 to 6 ounces snaps, if available
Salt
1 tablespoon olive oil
1 shallot, minced
1/4 cup white wine
2 tablespoons white-wine vinegar
8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
Freshly ground pepper
2 tablespoons chopped fresh flat-leaf parsley
1 recipe Traditional Black-Eyed Peas

Steps:

  • Heat oven to 400 degrees. Cook garlic in aluminum foil about 25 minutes, until cloves are soft. Remove from heat. When cool enough to handle, scrape soft garlic from cloves.
  • If using snaps, cook them in salted boiling water just until tender, 1 to 3 minutes. Transfer to a bowl filled with ice water to stop the cooking, drain, and cut into 1-inch lengths. Set aside.
  • Heat oil in a small skillet. Add garlic and shallot; cook over medium heat until minced shallot is translucent, stirring and smashing the garlic with the back of a wooden spoon.
  • Stir in the wine and vinegar; cook until reduced to 2 tablespoons, about 2 minutes. Remove from heat; whisk in the butter, a piece at a time, until fully incorporated. Season with salt and pepper. Stir in parsley just before serving. Place hot black-eyed peas, and snaps if using, in a serving bowl. Top with warm sauce; serve.

SEASONED BLACK-EYED PEAS



Seasoned Black-Eyed Peas image

Make and share this Seasoned Black-Eyed Peas recipe from Food.com.

Provided by PanNan

Categories     Low Protein

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 8

1 lb fresh black-eyed peas (frozen will also work)
1/2 cup vegetable oil
1 medium onion, chopped
2 medium fresh tomatoes, chopped
1 small green bell pepper, chopped
1 pinch curry powder
salt
water (to cover peas)

Steps:

  • Boil black-eyed peas in plenty of water on high heat for 15 minutes.
  • Salt to taste.
  • Reduce heat to simmer and cook for 45 minutes, until peas are tender.
  • In a large skillet or saute pan, saute onion for 3 minutes, and add tomatoes, green pepper, curry and salt.
  • Cook 8 minutes and add drained, cooked, black-eyed peas.
  • Cook an additional 5 minutes.
  • Serve hot. This dish is typically served with Dodo (fried plantain).

Nutrition Facts : Calories 283.3, Fat 22.4, SaturatedFat 3, Sodium 275.3, Carbohydrate 17, Fiber 4.2, Sugar 2.6, Protein 5.1

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