Place the black-eyed peas into a large container and
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.
b>black-eyed peas with cold running water and discard any stones or shriveled peas
core the fat on the ham hocks 1/4-inch deep
Place black-eyed peas in a large deep pan.
Cover with enough water to be about 2-inches deep over peas.
Bring to a boil, boil 3 minutes, then remove from heat.
Cover and allow to sit for 1 hour.
Drain water off of black-eyed peas.
Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.
Put black-eyed peas into a large container with
Black eyed Peas:.
Saute onion with ham or salt pork until onions
Place black-eyed peas into a large container and
Place black-eyed peas into a large bowl and
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!
Fry bacon and ham until slightly brown.
Add onion and saute about 15 minutes.
Add green pepper and saute about 10 minutes. Pour in black-eyed peas with liquid and simmer for 1 hour.
Cover for the last 15 minutes.
I use my leftover ham from Christmas and always serve this on New Year's Day for good luck!
Place black-eyed peas into a large container and
Cook ham hock until done, reserving 3 cups liquid.
Add black-eyed peas to boiling liquid and ham hock. Cook slowly until peas are soft.
Season to taste.
Place the black-eyed peas in a medium bowl of
Rinse black-eyed peas under cold water then drain.
I use a Dutch Oven for this dish.
Heat oil over medium heat and saute onions, garlic, celery, carrots, bell pepper and meat for a few minutes.
Add chicken broth, hot sauce, thyme, salt and pepper. Simmer for 30 minute.
Add drained black eyed peas and simmer just a few minutes more.
Taste and adjust seasoning to your liking.
Serve over cornbread or rice.
Enjoy!
cups water and dried black-eyed peas; once at FULL BOIL, continue
In a large pot put black-eyed peas, lima beans, okra and ham hock.
Cover with water.
Cook until tender and ham hock is done. Serve over white rice.
Cook rice according to directions.
Mix ham and black-eyed peas (with juice) and salt and pepper to taste.
Add rice and bake at 350\u00b0 for 15 to 20 minutes.
Serve with corn-on-the-cob, bread and tomatoes.