What to do with dried black eyed peas?

"Hoppin' John"

1 tablespoon olive oil

1 large ham hock or smoked turkey leg or skip it alltogether for veg. version

1 cup onion, chopped

1/2 cup celery, chopped

1/2 cup green pepper, chopped

1 tablespoon chopped garlic

1 pound black-eyed peas, soaked overnight and rinsed

1 quart water, chicken or veggie broth

Bay leaf

1 teaspoon dry thyme leaves

Salt, black pepper, and cayenne

3 tablespoons finely chopped green onion

3 cups steamed white rice

Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

Use the same method as when they are dried. It will just not take as long. Cook in water with whatever flavoring you desire. I use salt pork, salt, pepper and a little garlic powder. I also add a little sugar at the end. Fresh black eyed peas seem bitter to me without it. Cook until tender. Serve with some cornbread. Mmmm I am hungry now.

Black-eyed peas are sold dried, canned, and frozen.

Before cooking dried peas, soak them for four hours, then pressure cook for ten minutes, or simmer on the stove for one hour or till tender. 1 cup dried black-eyed peas yields approximately 2 1/2 cups of cooked peas. Follow package directions for preparing frozen peas. Cooked black-eyed peas can be puréed into a delicious spread for sandwiches or crackers. Serve them with rice and cooked collard greens for a taste of the South

clean em - take out the weird looking ones then soak them in water for 12-24hrs. or you can boil them and let them soak in the hot water for about an hour (faster method). Drain. They will expand when ready to cook.

For cooking I like it seasoned with fatback or ham hocks (the secret ingredient to good southern style). If you use fatback, fry it first until crispy and put the grease from the fatback and the fatback in the pot with black eye peas. Cover the peas with water and cook with onions until tender. Season to taste.

Put a bunch in a couple empty Pringles cans and make maracas.

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boil them with some kind of smoked meat. that is really good.

just cook them. you can make salads and other dishes with them