Black Eyed Peas Recipe? [Archive]

jimmysgirl424

11-21-2006, 08:37 AM

I don't have any that I have tried personally, but found these recipes for you:

Black Eyed Peas with Tomatoes

INGREDIENTS:
8 ounces bacon
2 large onions, chopped
1 1/2 cups chopped green bell pepper
1/2 cup chopped red bell pepper
2 cups chopped celery
2 cans (14.5 ounces each) diced tomatoes
3 cans (15 ounces each) black-eyed peas
1 can (4 ounces) chopped mild green chile pepper
chopped pickled jalapeno pepper, to taste
salt, to taste
pepper, to taste

PREPARATION:
Cook bacon until fat has rendered. With slotted spoon, transfer bacon to a large stockpot or kettle. To the bacon drippings add onions, green and red pepper, and celery. Cook, stirring, until vegetables are tender.
Add peas to the stockpot with bacon, then add the cooked onion and pepper mixture, chopped tomatoes, chile pepper and jalapeno, and salt and pepper. Simmer over medium low heat for 30 minutes. Serve hot. Serves 8.

Baked Black Eyed Peas

INGREDIENTS:
1 pound dried black-eyed peas
1 pound link sausage, or your favorite
1 small onion, chopped
3 tablespoons brown sugar
1 tablespoon prepared mustard
1 teaspoon salt
1 cup prepared barbecue sauce

PREPARATION:
Rinse, prepare, soak, and cook peas in about 3 cups water, following directions on the package. Drain and reserve half of the cooking liquid. In a skillet over medium heat, brown sausage and onions; drain off excess fat.
Place peas in a 3-quart casserole; add sausage and onions. Stir in reserved liquid, brown sugar, mustard, salt, and barbecue sauce. Bake at 300° for 1 to 1 1/2 hours. Serves 6.

Black Eyed Pea Salad

INGREDIENTS:
1 can (15 ounces) black beans drained and rinsed
1 can (15 ounces) black-eyed peas drained and rinsed
1/2 cup chopped onion
1/2 pound cooked diced ham, divided
1 cup Italian salad dressing
1 1/2 cups chopped green onions
1 1/4 cups chopped red bell pepper, or a combination of red and yellow
1 1/2 cups frozen whole kernel corn
1/4 cup minced fresh cilantro
2 teaspoons curry powder
1/2 teaspoon crushed red pepper
salt
pepper
tomato wedges

PREPARATION:
Combine beans, peas, and ham in a saucepan; cover with water and simmer for 30 minutes. Drain and transfer to a large bowl; add the Italian dressing while still warm. Cool to lukewarm.
Add green onion, bell pepper, corn, cilantro, curry powder and crushed red pepper.

Taste and season with salt and pepper, as needed. Toss to blend ingredients thoroughly. Cover and chill for 12 to 24 hours.
Serve as a side dish or lunch salad. Serve on greens with tomato wedges.
Serves 8.

Cheesy Black Eyed Peas Dip

INGREDIENTS:
4 ounces butter
1/2 cup chopped onion
1/2 clove garlic, finely minced
12 ounces shredded sharp Cheddar cheese
2 cans (15 ounces each) black-eyed peas, drained and rinsed, or about 4 cups cooked and drained
1 jalapeno pepper, seeds removed, finely chopped
1 can (4 ounces) chopped green chilies
salt and pepper, to taste

PREPARATION:
In a medium saucepan over medium-low heat, melt the butter. Add the chopped onion and sauté until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted.

Add the black-eyed peas, chopped jalapeno and green chiles. Cook for 5 minutes, stirring constantly. Taste and add salt and pepper to taste. Serve hot in slow cooker or in a chafing dish. Serves 8.

Gingered Black Eyed Peas

INGREDIENTS:
2 cups dried black-eyed peas, rinsed, and soaked
1/2 cup finely chopped onion
6 slices bacon, diced
1 teaspoon dry mustard
salt
freshly ground black pepper
1/4 cup chopped crystallized ginger
3/4 cup honey

PREPARATION:
Drain and rinse the beans; cover with fresh water and bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. Add water to keep them juicy if necessary.
Preheat oven to 325°.

In a heavy skillet, saute onion and bacon over medium heat until onion is golden and bacon is crisp. Drain off fat and stir bacon and onion into beans. Add mustard and salt and pepper, to taste. Add ginger; combine well. Turn into a 2-quart baking dish; drizzle with the honey. Cover and bake 1 1/2 hours. Remove the cover the last 30 minutes to brown the top.
Serves 4.

Hoppin' John (Black Eyed Peas)

1 pound dried black-eyed peas
1 pound spicy bulk pork sausage
1 large onion, chopped
2 garlic cloves, minced
2 quarts water
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons fresh ground white pepper
1 1/2 teaspoons salt
4 cups beef broth, homemade or canned
2 tablespoons unsalted butter
3 cups long-grained rice

In a large saucepan, bring the peas and water to a boil over high heat. Boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand for 1 hour. (Or in a large bowl, combine the peas with enough cold water to cover by 3 inches, and let stand overnight at room temperature.) Drain well.
In a 5-quart Dutch oven, cook the sausage, onion, and garlic over medium heat, stirring often to break up the sausage, until it loses its raw look, about 10 minutes. Pour off all excess fat.

Add the drained peas, water, and red and white peppers. Bring to a boil, reduce the heat to low, and simmer, covered, until the peas are tender, about 1 1/4 hours. Stir in 1/2 teaspoon of the salt.

Meanwhile, bring the beef broth, butter, and remaining 1 teaspoon of salt to a boil in a medium saucepan over high heat. Add the rice, reduce the heat to medium-low, and simmer, covered, until the rice is tender and the liquid has been absorbed, about 20 minutes. Fluff the rice and transfer it to a deep serving bowl.

Pour the peas over the rice, mix well, and serve immediately.

Hope one of these is what you are looking for!! Happy Thanksgiving!