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.
Prepare rice and limas as labels direct. Drain black-eyed peas. Dice red pepper. In large bowl, mix peas, red pepper, parsley, lemon juice, oil, mustard, sugar and salt. Add rice and limas. Chill.
Rinse the black-eyed peas with cold running water
First cook the black-eyed peas (no pre-soaking required!)
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!
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!
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.
cups water and dried black-eyed peas; once at FULL BOIL
Open the black eyed peas and pour into a
In a saucepan, cover the black-eyed peas with water and bring
Rinse black-eyed peas under cold water then
Place the black-eyed peas in a medium bowl
inute.
Stir in the black-eyed peas, clam juice, crushed tomatoes
Saute onions in butter until tender.
Add ground beef and brown.
Stir in black-eyed peas, rice and tomatoes.
Mix well. Spoon mixture into a 2-quart casserole.
Sprinkle cheese over top. Bake at 350\u00b0 for 20 minutes or until cheese is melted.
Serves 6 to 8.
Double recipe for larger servings.
minutes.
Add the black-eyed peas and chicken stock.
Gently fold in the cooled black-eyed peas.
Cover and allow
in).
Add cans of black eyed peas w/their liquid & bring
Pick through black eyed peas and remove any that
ot with water and soak black-eyed peas overnight. Pour out soaking
hicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili