Place the black-eyed peas in a medium bowl of cold
>pot with water and soak black-eyed peas overnight. Pour out soaking liquid, cover black-eyed peas
f using canned black-eyed peas. Soak the black-eyed peas in a large pot of water overnight
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.
he peas removing any damaged beans or debris. Rinse and place in
Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.
Soak and cook black-eyed peas in water according to package directions; drain.
Cook bacon with onion and garlic in large soup pot over medium-high heat, stirring constantly until bacon is lightly browned, about 15 minutes.
Add cooked peas and remaining ingredients.
Bring to a boil over high heat; reduce to low heat. Cover and simmer 20 to 25 minutes.
Yield:
9 side dish servings.
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.
Mix tomatoes, onion, jalapeno pepper, cilantro, and garlic together in a bowl; add lime juice and salt and mix well. Refrigerate pico de gallo until flavors blend, at least 4 hours.
Place black-eyed peas in a stockpot and pour in enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until peas are tender, about 1 hour. Stir pico de gallo into peas.
Boil black-eyed peas in plenty of water on high heat for 15 minutes.
Salt to taste.
Reduce heat to simmer and cook for 45 minutes, until peas are tender.
In a large skillet or saute pan, saute onion for 3 minutes, and add tomatoes, green pepper, curry and salt.
Cook 8 minutes and add drained, cooked, black-eyed peas.
Cook an additional 5 minutes.
Serve hot. This dish is typically served with Dodo (fried plantain).
Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
Cover and cook until rice is done, about 20 minutes.
Heat black eyed peas in a separate saucepan.
Combine vegetables and cilantro to create a coarse salsa.
Add lime juice, if using, and season with salt and pepper.
Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
Dig in.
Set cooked black eyed peas in their cooking liquid aside.
Sautee Beef, Bell Pepper, Onion, and Celery until veggis are crisp-tender.
***Note, I prefer my veggis very well done and very tender, so I start the veggis and add the beef when they are about half-way done.
Add remaining ingredients and simmer for about 15 minutes. Adjust the salt and pepper to your taste.
*****Note: Your cooked Black Eyed Peas should have about 1-2 Cups of the cooking liquid left. Add more Beef Broth or Water if desired.
Combine the peas, turmeric and 7 cups of the water in a heavy
Put the black-eyed peas in the slow cooker - no need
Heat oil in a large high-sided skillet
Rinse black-eyed peas in colander (to clean), then drain.<
Soak black eye peas over night.
Drain and
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.
b>black-eyed peas with cold running water and discard any stones or shriveled peas
Combine black-eyed peas, tomatoes and okra.
Saute onions, celery and green pepper in margarine.
Combine with black-eyed pea mixture in a crock-pot.
Simmer on low, 6 to 8 hours.