Drain Bush's Best black-eyed peas.
Rinse with cold water; drain well.
Add chopped celery and onion.
Combine oil, vinegar, mayonnaise, salt and cayenne; mix well.
Pour over peas.
Stir gently.
Allow to chill in refrigerator several hours or overnight.
At serving time, add the diced tomato.
Mix carefully.
Serve as a relish with meats, or garnish with lettuce and a spoonful of mayonnaise and serve as a salad.
Have cooked black-eyed peas and rice ready.
In 2 quart saucepan melt butter. Stir in spinach and bacon.
Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
Just before serving, stir in Cheddar cheese.
Serve with hot corn bread!
Place the black-eyed peas in a medium bowl of
Rinse black-eyed peas under cold water then drain.
b>black-eyed peas with cold running water and discard any stones or shriveled peas
cups water and dried black-eyed peas; once at FULL BOIL, continue
nd soak black-eyed peas overnight. Pour out soaking liquid, cover black-eyed peas with fresh
Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
Cover and cook until rice is done, about 20 minutes.
Heat black eyed peas in a separate saucepan.
Combine vegetables and cilantro to create a coarse salsa.
Add lime juice, if using, and season with salt and pepper.
Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
Dig in.
nion.
Add uncooked rice, black eyed peas (with juice) and water to
Rinse black eyed peas, and follow package directions for
Pick through black eyed peas and remove any that are
If using dried beans soak for 4 or more hours, drain and rinse.
Slice sausage into rounds. Combine with black eyed peas, onion, garlic, and Cajun seasoning in the crock pot.
Add water until beans and sausage are just covered. If using dried beans, add enough so that the beans and sausage are submerged by 1-2 inches of liquid. Season with salt and pepper to taste.
Cook on low for 4-6 hours. I would suggest an additional 2 hours if using dried beans.
In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley; set aside.
In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne.
Mix well, then pour the dressing over the salad; toss to combine and serve.
minutes.
Add the black-eyed peas and chicken stock.
Bring
Place black-eyed peas in a large pot and cover with 6 cups water. Bring to a boil. Add lemon slices and sugar; simmer until black-eyed peas start to soften, about 30 minutes. Drain and rinse.
Return black-eyed peas to the pot. Cover with 1 inch water. Bring to a boil. Simmer until almost tender, 30 to 40 minutes. Add zucchini, carrots, and salt. Simmer until black-eyed peas and carrots are soft, 20 to 50 minutes.
Garnish black-eyed peas with tomatoes, onion, olive oil, lemon juice, and capers.
Place drained black-eyed peas in a large ceramic salad bowl. Mix all liquid ingredients and spices in a separate bowl with a whisk.
Mix onion, parsley, olives and bell pepper in a third bowl. Combine everything in the ceramic bowl; toss gently.
Cover and place in refrigerator overnight.
Wash and drain black-eyed peas.
Soak peas overnight in water that covers
Black eyed Peas:.
Saute onion with ham
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.
Place black-eyed peas into a large container and