Southern Black Eyed Peas And Cauliflower 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.

SOUTHERN BLACK-EYED PEAS AND CAULIFLOWER

Steps:

• In a large pot, heat oil over medium-high heat and sauté onions and green peppers until soft. Add cauliflower and cook, stirring frequently, until it is lightly browned, about 5 to 8 minutes. Add garlic, cumin, chili powder, cinnamon, cayenne and salt, and cook a few more minutes.
• Stir in black-eyed peas, tomato sauce, water, soy sauce, brown sugar and vinegar. Reduce heat to medium. Simmer, uncovered, for 10 to 15 minutes. Adjust seasoning to taste. Serve in soup bowls with biscuits and whipped maple "butter" on the side.

SOUTHERN BLACK-EYED PEAS

Steps:

• In a large saucepan, cover peas with water to 3 inches over the peas.
• Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour.
• Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot.
• Pour in 3 cups water.
• Cover and cook on HIGH until peas are tender and ready to go into the crockpot.
• When peas are tender, transfer to the slow cooker/crock pot.
• Reduce heat to LOW; cover and cook for 7 to 9 hours.
• Taste and adjust seasonings. Serve with hot cornbread.

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.