nd soak black-eyed peas overnight. Pour out soaking liquid, cover black-eyed peas with fresh water
Place black-eyed peas into a large container and
Place the black-eyed peas in a medium bowl of
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!
Rinse black eyed peas, and follow package directions for
minutes.
Add the black-eyed peas and chicken stock.
Bring
Pick through black eyed peas and remove any that are
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.
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
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).
nion.
Add uncooked rice, black eyed peas (with juice) and water to
have cooked black-eyed peas and rice ready.
in 2 qt saucepan melt butter, stir in spinach and bacon, cook over med heat stirring occasionally until spinach is tender.
stir in black-eyed peas, rice and remaining ingredients (except cheddar cheese).
continue cooking stirring occasionally until heated through.
just before serving stir in cheddar cheese.
*10 oz pkg frozen chopped spinach, thawed and drained can be substituted for 4 cups fresh spinach.
n water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell
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.
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.
Pick through the peas removing any damaged beans or
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.
Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.