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.***.
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!
Place the black-eyed peas in a medium bowl of
Soak and rinse the peas then cook according to package
Rinse black-eyed peas under cold water then drain.
b>black-eyed peas with cold running water and discard any stones or shriveled peas
cups water and dried black-eyed peas; once at FULL BOIL, continue
nd soak black-eyed peas overnight. Pour out soaking liquid, cover black-eyed peas with fresh
nion.
Add uncooked rice, black eyed peas (with juice) and water to
Rinse black eyed peas, and follow package directions for
Pick through black eyed peas and remove any that are
If using dried beans soak for 4 or more hours, drain and rinse.
Slice sausage into rounds. Combine with black eyed peas, onion, garlic, and Cajun seasoning in the crock pot.
Add water until beans and sausage are just covered. If using dried beans, add enough so that the beans and sausage are submerged by 1-2 inches of liquid. Season with salt and pepper to taste.
Cook on low for 4-6 hours. I would suggest an additional 2 hours if using dried beans.
In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley; set aside.
In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne.
Mix well, then pour the dressing over the salad; toss to combine and serve.
minutes.
Add the black-eyed peas and chicken stock.
Bring
ombine bell pepper, celery, onion, black pepper, hot pepper sauce, catsup
Place black-eyed peas in a large pot and cover with 6 cups water. Bring to a boil. Add lemon slices and sugar; simmer until black-eyed peas start to soften, about 30 minutes. Drain and rinse.
Return black-eyed peas to the pot. Cover with 1 inch water. Bring to a boil. Simmer until almost tender, 30 to 40 minutes. Add zucchini, carrots, and salt. Simmer until black-eyed peas and carrots are soft, 20 to 50 minutes.
Garnish black-eyed peas with tomatoes, onion, olive oil, lemon juice, and capers.
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.
Wash and drain black-eyed peas.
Soak peas overnight in water that covers
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.
Black eyed Peas:.
Saute onion with ham