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.
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
Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
Cover and refrigerate for at least 1 hour, preferably overnight.
Toss cabbage into black-eyed pea mixture just before serving.
br>Stir in the drained black-eye peas and cook, covered, on
acon grease.
Drain the black-eye peas then put them in
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 ...
Soak black eye peas over night.
Drain
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 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.
Combine all ingredients.
Serve with chips.
It is also great with Chicken, fish, or grilled meat.
Saute onions in oleo.
Run peas and onions through blender. Mix all ingredients and heat until bubbly.
Serve warm with chips.
Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in a seperate bowl.
Then add the avocado to the black-eyed pea mixture.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
Toss black-eyed pea mixture with Szechuan sauce dressing.
Melt butter in a saucepan over medium heat; cook and stir onion in hot butter until translucent, 5 to 8 minutes. Stir black-eyed peas into onion; add processed cheese. Stir until dip is hot and the cheese is melted and smooth, about 5 minutes.
Soak the black eyed beans in plenty of
In a medium bowl, combine the bulgur and water.
Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
Fluff the grains.
Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
Stir the soaked bulgur into the black-eyed pea mixture.
Chill the salad for at least 1 hour before serving.
Serve over a bed of lettuce or stuff into a pita.
f using canned black-eyed peas. Soak the black-eyed peas in
In a medium bowl, combine salad ingredients.
Set aside.
In a jar with a tight fitting lid, combine all the dressing ingredients.
Cover and shake well.
Pour dressing over black eyed pea mixture.
Stir till well coated.
Cover and refrigerate for 1-24 hours
Serve.
n the chicken stock and black-eyed peas. Bring the mixture