Spicy Creamy Cajun Ham And Black Eyed Peas Salad Recipes

BLACK-EYED PEAS & HAM

Steps:

• Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

SPICY HAM HOCKS AND BLACK-EYED PEAS

Steps:

• Place black-eyed peas in a large deep pan.
• Cover with enough water to be about 2-inches deep over peas.
• Bring to a boil, boil 3 minutes, then remove from heat.
• Cover and allow to sit for 1 hour.
• Drain water off of black-eyed peas.
• Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
• Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

CAJUN BLACK-EYED PEAS

Steps:

• Sort peas and rinse with cold water. Place 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 to 4 hours or until softened. Drain and rinse peas, discarding liquid., Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.

BLACK-EYED PEA AND HAM SALAD

Steps:

• In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalapeño, and 1 tablespoon oil.
• In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté ham, stirring, 1 minute. Add honey and sauté, stirring, 1 minute. Add ham to salad and toss well.

BLACK-EYED PEA AND HAM SALAD

Steps:

• Stir together all ingredients and season with salt and pepper. Let stand at room temperature 1 hour before serving.