Not Your Mamas Black Eyed Peas Recipes

NOT YOUR MAMA'S BLACK-EYED PEAS

Steps:

• Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
• Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
• Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
• Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

MAMA'S BLACK-EYED PEA CASSEROLE

Steps:

• Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
• Preheat oven to 350 degrees F.
• Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
• Combine all ingredients thoroughly.

MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL

Steps:

• Brown the ground beef in large skillet.
• Drain the excess grease and the add onion, garlic, jalapeno and Essence.
• Cook the mixture for 3 to 5 minutes or until the onion has softened.
• Add the black-eyed peas, tomatoes, mushroom soup, chicken soup and enchilada sauce.
• Add a few dashes of hot sauce.
• Simmer until warm, about 10 minutes.
• Preheat oven to 350°F.
• Tear the tortillas into large pieces.
• Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces.
• Spoon on the ground beef mixture into a thin layer and then add a layer of cheese.
• Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top.
• Cover the casserole dish with foil to prevent the cheese from burning and place in the oven.
• Cook for 35 to 45 minutes.
• Remove from the oven, cut slices approximately 2 by 2 inches and serve.
• Garnish with chopped green onion.

PICO BLACK-EYED PEAS

Steps:

• Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
• Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.