Lucky Black Eyed Peas With Rice Bacon Recipes

BLACK-EYED PEAS WITH BACON

Steps:

• Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

BLACK-EYED PEAS AND RICE

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
• Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

LUCKY BLACK EYED PEAS WITH RICE & BACON

Steps:

• Cook bacon in large, heavy skillet over medium-high heat until crispy.
• Drain off all but 1 T of the drippings.
• Add onion; cook, stirring, until lightly browned, 5 minutes.
• Stir in red pepper and garlic; cook, stirring, 1 minute.
• Add rice; cook, stirring, until lightly colored, about 3 minutes.
• Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
• Cover; reduce heat.
• Cook until rice is tender, about 10 minutes.
• Stir in parsley.

BLACK EYED PEAS WITH RICE

Steps:

• Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
• Add oil to pot; sauté the ham hock, onion, and celery until tender.
• Add the garlic and sauté 2 minutes more.
• Add peas cover with water about 1 to 11/2 inch over peas.
• Add pepper, parsley, and about 1 teaspoon of salt to start with.
• Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
• Stir occasionally.
• Water will turn into a gravy; serve over rice.

HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS

Steps:

• In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
• Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
• Bring to a boil and then reduce heat to medium.
• When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
• Wait at least twenty minutes, WITHOUT PEEKING!
• Don't do it. You'll loose precious heat and steam.
• Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.

BLACK-EYED PEAS WITH BACON, ONIONS, AND GARLIC

Steps:

• Put frozen peas in a colander and run warm water over them for a few minutes (this will separate them; it is not necessary to fully defrost them).
• In a big pot, fry the bacon over med-high heat for 3-4 minutes, until cooked but not crisp.
• Add in the onion, celery, bell peppers, jalapeno, and garlic; decrease heat to medium and saute until the vegetables are soft but not browned, about 5 minutes.
• Add in stock, salt, Tabasco, peas, and baking soda; increase heat to high and bring to a boil.
• Decrease heat to a simmer and cook, uncovered until the beans are tender, about 1 hour.
• Stir in the green onion tops and vinegar.
• Serve immediately, or let cool and refrigerate for up to 3 days; reheat to serve.