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.
tep if using canned black-eyed peas. Soak the black-eyed peas in a
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.
acon grease.
Drain the black-eye peas then put them
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.
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.
Open the black eyed peas and pour into a
In a saucepan, cover the black-eyed peas with water and bring
inute.
Stir in the black-eyed peas, clam juice, crushed tomatoes
hicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
Coarsely chop.
Meanwhile, add black eyed peas to soup and bring
br>You can use canned black-eyed peas instead.
In the
le, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and
Sort and wash black-eyed peas; place in a small
In serving bowl, combine lime juice, vinegar, oil, cilantro, zest, sugar, salt, and garlic powder.
Stir in black-eyed peas, corn, tomatoes, and peas until well combined.
Serve at room temperature or cover and refrigerate until ready to serve.
inutes.
Rinse and drain black eyed peas; semi mash one can