Down Home Black Eyed Peas Recipes

SOUTHERN BLACK-EYED PEAS

Steps:

• Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

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 BACON AND PORK

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
• Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

SPICY BLACK-EYED PEAS

Steps:

• In a large saucepan, cook the bacon slices, until crisp.
• Remove the bacon, crumble and set aside to use as a topping for the finished peas.
• Saute the onion in the bacon drippings until tender.
• Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
• Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
• Add additional water, if necessary.
• Serve over rice with the crumbled bacon as a garnish.

CURRIED BLACK-EYED PEAS

Steps:

• In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
• Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
• Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
• Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

BLACK-EYED PEAS RECIPE

Steps:

• Cook bacon and red pepper in large saucepan on medium heat until bacon is crisp, stirring occasionally. Drain, reserving 1 Tbsp. of the drippings in saucepan.
• Add peas, water and salt to saucepan. Bring to boil. Reduce heat to low. Simmer, partially covered, 1 hour or until peas are tender, stirring occasionally.
• Remove 2 cups of the peas and liquid from saucepan. Place in blender container with flour; cover. Blend until pureed. Stir puree back into peas in saucepan; simmer until slightly thickened, stirring occasionally.

HEARTY BLACK-EYED PEAS

Steps:

• In a skillet, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Sprinkle with cheese.

GRANDMA'S BLACK-EYED PEAS

Steps:

• 1. Rinse & pick over peas to remove stones & dirt, rinse well. Soak in cold water for 20 minutes, drain well.
• 2. Combine all ingredients in large pot. Add cold water to cover peas by 1 inch.
• 3. Heat to simmering. Cover. Cook about 1 1/2 hours, until peas are tender but still hold their shape, add more water if needed. Remove ham skin if used before serving.....