Cook sausage or ground beef in skillet; drain. Add green pepper and onions, cook 5 minutes. Add tomatoes and stir well, add black-eye beas (do not drain). Pour mixture into casserole dish. Bake at 350\u00b0 for 20 - 25 minutes. Sprinkle cheese over casserole and bake until melted.
br>Stir in the drained black-eye peas and cook, covered, on
Make the dressing and set aside.
Cook black eye peas. Let cool.
Mix all the ingredients together and let marinate for at least 15 minutes.
cooking time does not reflect soaking of beans over night.
ined plate.
Mash the black-eye peas in a bowl with
Rinse and soak the black-eye beans in a bowl of
Slightly mash black-eyed peas in large bowl.
Stir in remaining ingredients, except oil, until well blended.
In a large deep skillet on medium-high heat the oil.
Drop bean mixture into oil by 1/4-cupfuls (I use an ice cream scoop), flattening slightly.
Cook croquets, 7 minutes, turning once or until golden brown.
Drain on paper towels.
Keep warm while cooking remaining croquettes.
.
Soak bean mix in water. (15mins).
In a LARGE saucepan mix Vegetable oil, onion garlic, and celery.
Saute mix till celery become translucent.
Dry bean mix, and add beans, broth and tomatoes (do not drain tomatoes juices) to the saucepan.
Cook for 2 hours 1/2 stirring about every 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Cook black-eye peas in a pressure cooker for 12 minutes.
Heat oil in a large saucepan over medium high heat. Saute onion with spinach, tomatoes, salt and fennel for 15 minutes.
Combine beans with spinach mixture in a 2 quart casserole dish.
Bake in preheated oven for 15 minutes.
Place peas in a bowl and cover with water. Let stand overnight; drain. Cook in medium saucepan of boiling water for 20 mins, or until tender; drain. Rinse under cold water; drain.
Meanwhile, heat an oiled grill pan on medium-high heat. Cook garlic, mushrooms, zucchini and tomatoes, in batches, until tender.
Peel garlic; crush. Whisk garlic, oil, lemon peel and juice, and thyme in large bowl.
Add beans, vegetables and arugula to bowl with garlic mixture; toss gently. Season to taste.
Place peas in medium bowl. Cover with water and soak overnight; drain. Cook in saucepan of boiling water, uncovered, for 1 hour 15 mins, or until tender. Drain.
Preheat the broiler. Broil peppers, skin side up, until skin blackens. Cover with plastic wrap for 5 mins. Peel off skins; chop finely.
Heat oil in a large saucepan on high heat. Cook lamb, in batches, until browned all over. Remove from pan. Add onion and garlic to pan; cook, stirring, until onion has softened. Add carrots and celery; cook, stirring, for 2 mins. Add tomato ...
acon grease.
Drain the black-eye peas then put them in
Drain salmon, reserving liquid.
Remove skin and bones; chunk salmon.
In stockpot or large saucepan, bring chicken broth to a boil; stir in green beans and lima beans.
Cook 2 minutes over high heat.
Stir in reserved salmon liquid, evaporated milk, corn, black-eye peas, and seasonings.
Continue cooking over low heat 5 minutes.
Stir in salmon; heat through.
Soak black eye peas over night.
Drain
Soak peas in water overnight.
Brown bacon in soup pot.
Add onion, carrots and celery.
Cook until just soft. Add garlic and kale.
Cook one minute longer.
Add the broth and water.
Drain peas and add to pot.
Add hot sauce, seasonings and parsley. Bring to a boil, reduce heat and simmer 90 minutes (or until peas are soft.)
Add sherry, stir and serve hot.
Crusty french bread goes well or croutons sprinkled lightly on top.
Saute onions in oleo.
Run peas and onions through blender. Mix all ingredients and heat until bubbly.
Serve warm with chips.
Combine all ingredients.
Serve with chips.
It is also great with Chicken, fish, or grilled meat.
ften, 15 minutes.\tStir in black-eye peas and crushed pepper; spoon
In large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. Toss lightly to mix.
In separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. Mix well for 1 minute. Whisk in vinager.
Pour over bean and corn mixture. Mix well.
Place in covered storage vessel and chill 4-6 hours or overnight.
Stir and garnish with optional red & yellow peppers.
br>Add in the drained black-eyed peas, tomatoes and green
Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
Mix the onion, cucumber, tomatoes & mint in a serving dish.
Place the dressing ingredients into a bowl and mix well.
Mix dressing into the salad.
Cover with cling film and cool in the fridge for an hour.
Keeps well for 2-3 days.