What is a good black eye pea recipe?

Black-eyed Pea Salad

This is sooo good!!!

Prep Time: 10 min

Serves: 8 servings

Ingredients

5 cups cooked and drained black-eyed peas ( 2 cans)

4 slices bacon, cooked until crisp and crumbled, fat reserved separately

1/2 cup plus 2 tablespoons red wine vinegar

1/2 cup olive oil

1/2 cup finely chopped red onion (1/2 medium onion)

1/2 cup red bell pepper

3 tablespoons finely chopped green onions

2 tablespoons finely chopped jalapenos

2 tablespoons finely chopped fresh parsley leaves

1 1/2 teaspoons minced garlic

1 1/2 teaspoons Essence, recipe follows

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.

Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

I have been looking at the recipes for black-eyed peas and have been astonished at the variety of New Years Recipes! I have made the same recipe for 30 years and always took for granted that this recipe was "the one!" It is very simple. I love the flavor and texture of the dried bean and so I take the time to soak them overnight. I saute chopped onions, garlic, and a colorful variety of bell peppers, plus a jalapeno pepper or two in olive oil, and add the veggies to the drained peas. I add enough chicken stock to cover the peas by about an inch and a half to two inches. Add a ham hock if you wish. Season with sea salt, black pepper and a dash or two of red pepper flakes. Simmer for two hours and then check for seasoning. When the peas are close to the texture that pleases you, add fresh herbs to taste. I like to add parsley, cilantro, oregano, and thyme. Adjust salt and pepper to taste! The peas taste better on day two! Beth

16 oz raw black eye peas

8 cups water

1/2 teaspoon Lawry's Seasoned Salt

1 teaspoon plain table salt

1/8 cup canola oil (palm oil is traditional but fatty)

1 onion, chopped

15 oz canned diced tomatoes (or 2 fresh)

1 1/2 teaspoon curry powder

1 teaspoon paprika

Wash black eye peas in a colander or strainer. Boil on high for 15 minutes (use a timer or watch the clock) in a 3 quart or larger-sized pot. Add 1/2 teaspoon Lawry's Seasoned Salt and 1 teaspoon table salt.

Reduce heat to medium low and simmer for about 60 to 70 minutes, stirring occasionally. The more you stir the more mushy the black eye peas will be. If you want them to be firm and well-formed, then stir only once halfway during cooking.

Appearance: The black eye peas start out white and black and become brown when completely cooked. While cooking they look alarming, as though lots of little eyes are boiling and staring at you. Because of the contrast of black and white it is strange, but as it cooks, the white of the peas turn brown and the awkward contrast is gone.

Sauté onion in cooking oil for 10 minutes, then add tomatoes and spices and cook for 10 minutes or so. Add this mixture to the black eyed peas and cook for about 10 minutes.

I'm not sure about the recipes you're looking for, but I'm cooking my version of Hoppin' John right now. Saute some chopped green and red bell pepper, red onion, celery, and some diced smoked sausage with a couple bay leaves. Add a couple spoonfuls of chopped garlic, minced pickled jalapenos, and about 2 1/2 cups quick-soaed blackeye peas. Stir well, and add 4 cups chicken broth/stock. Simmer for 30-40 minutes, serve over white rice.

Southern Style Black-Eyed Peas, Collard Greens and Roasted Red Pepper

2T. Oil

2C. Onions thinly sliced

1T. Garlic minced

2 Celery Stalks 1/2" dice

1 1/2C. Dried Black-eyed Peas

7C. Water

2 Bay Leaves

1/2t. Dried Thyme

1/2t. Paprika

1/4t. Red Pepper Flakes

2C. Collard Greens rib removed, slivered

22t. Salt

1 Red Pepper roasted, peeled and diced

2C. Brown or Basmati Rice cooked

Hot Sauce to taste

Apple Cider Vinegar to taste

Heat oil in a heavy bottom soup pot. Add onions and cook for 15 minutes, med. heat., until soft and golden. Add garlic and cook another minute. Add the next 7 ingredients, BTB, RTS, cover and simmer 25 minutes. Add collards and salt, and cook until greens are tender. Add hot sauce and vinegar and remove from heat. Serve over rice, garnished with roasted red pepper.

1 lb. bags Black eyed peas (dried)

2 Bottles Michelob Ultra Beer

Wash and clean peas. Pour in beer to cover.

Set overnight.

3 stalks celery

1-2 onions

Dice. Cook onions and celery in oil or my favorite—bacon grease--til soft.

Add 1 small cans Rotel (tomatoes with green chilies)

Add 1 tsp dry mustard,

1/2 tbsp worchestire sauce

Add black pepper

Add marinated black eyes and any beer remaining.

Stir cover to top with water—or more beer.

Cook med to med high 2 hours, or til peas are tender.

Serve over rice with cornbread.

Our family tradition is to drop a dime in the pot before serving—the one who gets the dime in their bowl gets extra luck for the year!!

Mix black eyed peas, chopped tomato, onion, jalapeno, and bottled italian dressing. Let it sit for a couple of hours in the fridge for the flavors to blend together. Right before serving add 2 diced avacados. Serve with tortilla chips. Yum!

I love this one - it's a new year's tradition in my family.

Sweet and Sour Black Eyed Peas

3 cans black eyed peas (we use Luck's)

1/4 cup molasses

1/4 cup apple cider vinegar

3/4 tsp dry mustard

1 tsp garlic powder

5 Tbsp. of Brown sugar

4 pineapple slices (cut into tidbits)

4 additional pineapple slices to garnish the top

Mix all ingredients in a 9 inch baking pan - place the remaining 4 pineapple slices in row across the middle of the pan - it looks pretty if they are layered over each other. :)

Bake for 45 minutes at 375.

YUMMY!

i use the canned black eye peas and some sweet peppers, onions, spicy peppers. and put it on a bed of lettuce.

if you buy canned ones, then you only need to heat them up. add salt and lemon (or vinegar) to taste, e viola!

I like them with velveta and crumbled sausage too, but that is a very heavy side dish.