BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield About 12 cups cooked beans, 10 to 12 servings
Number Of Ingredients 12
Steps:
- Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
- Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams
BLACK-EYED PEAS & HAM
Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.
Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
HEARTY BLACK-EYED PEA SALAD
This recipe is great any time of the year. It's easy to make and tastes so good. I often take it along on summer picnics.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10-12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts :
BLACK-EYED PEAS WITH LEFTOVER SMOKED HAM
Perfect black-eyed peas to ring in the new year. Serve with bread and southern-style hot sauce.
Provided by Bobcat_Chef
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 3h
Yield 12
Number Of Ingredients 14
Steps:
- Heat bacon drippings in a large pot over medium heat. Cook onion and celery in the hot drippings until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and peas and increase heat to medium-high.
- Add ham, tomato sauce, bay leaves, and 1/2 of the following spices: paprika, chili powder, white pepper, and oregano; bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 1 hour 45 minutes. Add remaining spices and season with salt and black pepper. Cook, uncovered, for 30 minutes.
- Remove bay leaves before serving.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 27.4 g, Cholesterol 48.9 mg, Fat 18.9 g, Fiber 5.4 g, Protein 24.3 g, SaturatedFat 6.7 g, Sodium 1685.1 mg, Sugar 4.6 g
BLACK EYED PEAS RECIPE (WITH HAM)
Tender ham and black eyed peas simmer in an easy broth!
Provided by Holly Nilsson
Categories Main Course
Time 2h20m
Number Of Ingredients 11
Steps:
- Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak 8 hours or overnight.
- In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60-80 minutes.
- Meanwhile, in a frying pan, cook bacon until crisp. Remove bacon and set aside. Cook onion, celery and garlic in bacon grease until slightly tender.
- Add onion mixture, black eyed peas and green bell pepper to the pot and simmer an additional 45-65 minutes or until black eyed peas are tender skimming off any foam.
- Remove ham hock and cut off any meat from the bone. Add meat back to the pot with canned tomatoes (undrained), salt and pepper to taste. Simmer uncovered an additional 20 minutes or until black eyed peas reach desired consistency.
- Discard bay leaf, stir in bacon and season with salt and pepper if needed. Serve over rice with greens.
Nutrition Facts : Calories 204 kcal, Carbohydrate 15 g, Protein 11 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 166 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
BLACK-EYED PEA AND HAM SALAD
Categories Salad Bean Side Picnic Quick & Easy Ham Celery Bell Pepper Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalapeño, and 1 tablespoon oil.
- In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté ham, stirring, 1 minute. Add honey and sauté, stirring, 1 minute. Add ham to salad and toss well.
BLACK-EYED PEAS WITH HAM
Here's a regional favorite I grew to love after moving to the South. You'll never want black-eyed peas from a can again! Serve the dish as a side with grilled chicken...or make it your main course and round out the meal with greens and corn bread. -Tammie Merrill, Wake Forest, NC
Provided by Taste of Home
Categories Side Dishes
Time 8h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Rinse and sort black-eyed peas; soak according to package directions. Drain and rinse peas, discarding liquid. Transfer peas to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 8-10 hours or until peas are tender. Serve with a slotted spoon. Sprinkle with green onions if desired.
Nutrition Facts : Calories 76 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 476mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
BLACK-EYED PEAS WITH HAM
Similar to hoppin' John, this is a great way to turn your New Year's black-eyed peas into a main dish.
Provided by Deb Newell
Time 10h45m
Yield 4
Number Of Ingredients 15
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain peas. Dice ham and reserve the bone.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
- Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
- Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
- Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
- Serve over warm rice with crumbled bacon and green onions sprinkled over top.
Nutrition Facts : Calories 622.1 calories, Carbohydrate 96.9 g, Cholesterol 35.1 mg, Fat 7.3 g, Fiber 15.7 g, Protein 44.4 g, SaturatedFat 2.2 g, Sodium 1752.4 mg, Sugar 12.8 g
BLACK-EYED PEA AND HAM CASSEROLE
A Kansas family tradition to ring in the new year. Southern families believe that black-eyed peas will bring good luck in the new year. My family cooks this simple and tasty recipe and serves with freshly baked cornbread.
Provided by justindonahue
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add ham, onion, and hot sauce. Cook until onions are tender, about 3 minutes.
- Add undrained peas, rice, and salt. Reduce heat to medium-low, cover, and cook until heated throughout, about 5 minutes.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 32.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 5.3 g, Protein 12.2 g, SaturatedFat 2.4 g, Sodium 913.1 mg, Sugar 1.2 g
BLACK-EYED PEA AND HAM SALAD
Provided by Maggie Ruggiero
Categories Salad Picnic Quick & Easy Lunch Ham Celery Legume Jalapeño Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Stir together all ingredients and season with salt and pepper. Let stand at room temperature 1 hour before serving.
HONEY HAM & BLACK-EYED PEA SALAD
Number Of Ingredients 11
Steps:
- 1. Mix all ingredients except peas in large glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors. Just before serving, stir in peas. NUTRITION INFORMATION 1 Serving Calories 200 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 15mg Sodium 580mg Carbohydrate 31g (Dietary Fiber 9g) Protein 15g % DAILY VALUE: Vitamin A 14% Vitamin C 84% Calcium 4% Iron 20% DIET EXCHANGES: 1 Starch, 1 Lean Meat, 3 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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