Seasoned Black Eyed Peas Recipes

SEASONED BLACK-EYED PEAS

Steps:

• Place peas in a large bowl and add enough cold water to cover by 2 inches. Soak overnight.
• Drain the peas. Add 8 cups water to a large pot, cover and bring to a boil over high heat. Add bay leaves, oil, garlic powder, onion powder, paprika, cayenne and the drained peas. Return to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peas are tender, 45 minutes to 1 hour. Add salt. Discard the bay leaves.

SEASONED DEEP-FRIED BLACK-EYED PEAS

Steps:

• In deep 2-quart saucepan, heat oil to 325°F. Line plate with layers of paper towels to absorb oil after cooking peas.
• Carefully place peas in hot oil; cook 3 to 4 minutes.
• Using wire strainer or skimmer, transfer peas to plate. Immediately sprinkle with seasoning.

SEASONED BLACK-EYED PEAS

Steps:

• Boil black-eyed peas in plenty of water on high heat for 15 minutes.
• Salt to taste.
• Reduce heat to simmer and cook for 45 minutes, until peas are tender.
• In a large skillet or saute pan, saute onion for 3 minutes, and add tomatoes, green pepper, curry and salt.
• Cook 8 minutes and add drained, cooked, black-eyed peas.
• Cook an additional 5 minutes.
• Serve hot. This dish is typically served with Dodo (fried plantain).

SOUTHERN-STYLE BLACK-EYED PEAS

Steps:

• Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
• Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
• Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.