Jeans 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.

JEAN'S BLACK-EYED PEAS

Steps:

• First pour the dry peas onto a cookie sheet and sort through for any foreign objects or tiny pebbles. Thoroughly rinse the peas under cool water for several minutes in a strainer.
• Heat a large stockpot on high. Add the diced bacon and sausage and let cook until brown and the fat has released. Add the onions, green pepper, garlic and green beans, sauté for 3-4 minutes until tender. Add the bay leaf and ½ of the blackening seasoning and stir, allowing the seasoning to form on the vegetables and the bottom of the pot. Add chicken stock and peas and bring to a simmer be careful not to boil. Simmer at a gentle pace until tender, approximately 1 to 1 ½ hours. Add additional stock if there is little liquid left. When they have reached the desired doneness add the tomatoes, remaining seasoning, green onions, and the additional salt and pepper as desired. Serve over hot steamed rice.