br>Stir in the drained black-eye peas and cook, covered, on full
ined plate.
Mash the black-eye peas in a bowl with a
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.
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.
eg, sausage, onion, garlic salt, black pepper, and seasoned salt into
Place peas in medium bowl. Cover with
b>black eye peas over night.
Drain and pick out the broken, discolored peas
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.
acon grease.
Drain the black-eye peas then put them in a
Rinse and soak the black-eye beans in a bowl of
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.
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.
.
Saute onions in oleo.
Run peas and onions through blender. Mix all ingredients and heat until bubbly.
Serve warm with chips.
ften, 15 minutes.\tStir in black-eye peas and crushed pepper; spoon hot
In a large skillet, saute peppers, ginger root and garlic in peanut.
and sesame oil until peppers are tender, about 5 minutes.
Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
Season to taste with black pepper.
Serve over rice. Squeeze orange juice over top if desired.
Garnish with sesame seeds, green onions and orange zest, if desired.
Enjoy!
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!
Rinse the black-eyed peas with cold running water and
cups water and dried black-eyed peas; once at FULL BOIL
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.
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.