Melt together the cheese and margarine.
Combine the remaining ingredients; stir cheese mixture into black-eyed pea mixture.
Heat in crockpot and serve with tortilla 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.
1. Mash the Black Eyed Peas with a fork, leave some of them whole.
2. Add remaining ingredients and mix.
3. Spread into a baking dish and bake for 30 minutes at 300 degrees.
4. Eat with tortilla chips, crackers, and/or veggies.
***you can use Rotel in place of the diced tomatoes & chilies if it's available where you are. You can also used the canned BEP & Jalapeno's mixed if they're available.***.
tep if using canned black-eyed peas. Soak the black-eyed peas in a
hree 15-ounce cans of black-eyed peas); drain and set aside
Saute onions on low heat in small amount of butter until tender.
Add garlic and cook a little longer, being careful not to scorch the garlic.
Add cooked black-eyed peas, jalapenos and seasonings.
Blend this mixture in a food processor or blender until smooth.
Stir the black-eyed peas, green onions, sugar, olive oil, garlic, tomatoes, cilantro, balsamic vinegar, and salt together in a mixing bowl. Mix in jalapeno peppers, if desired. Cover, and refrigerate at least six hours before serving.
ombine bell pepper, celery, onion, black pepper, hot pepper sauce, catsup
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.
Bring first 9 ingredients to a slow simmer.
Add the black-eyed peas, tomatoes and garlic and cook for 30 minutes on medium heat.
Mix bacon drippings and flour and add to cooked mixture.
Heat 10 to 15 minutes.
Serve warm.
In blender, smash black-eyed peas (easier to blend if you add some of the Ro-Tel and/or jalapeno juice with the peas).
Blend the onions, jalapenos and Ro-Tel until smooth as possible.
Chunk the Velveeta and add to mixture.
Microwave until cheese is melted.
Serve warm with tortilla chips.
acon grease.
Drain the black-eye peas then put them
In a large bowl, blend black-eyed peas and minced onion.
Add salsa, mayonnaise and avocado.
n the chicken stock and black-eyed peas. Bring the mixture to
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.
Black Eyed Pea Loaf:
Cook peas with
Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned.
Remove from heat, and keep warm.
Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minutes or until water evaporates.
Remove from heat; stir in tomatoes and 3 tablespoons cilantro.
Spoon warm black-eyed pea mixture over polenta rounds.
top evenly with sour cream.
Sprinkle with remaining 1 tablespoons cilantro.
he bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion
Open the black eyed peas and pour into a
In a saucepan, cover the black-eyed peas with water and bring