inutes.
Rinse and drain black eyed peas; semi mash one can of
he thyme sprig. Stir in black-eyed peas; remove from the heat and
covered saucepan, bring the black-eyed peas, garlic cloves, and 4 cups
Place the black-eyed peas in a medium bowl of
Rinse black-eyed peas under cold water then drain.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
nd soak black-eyed peas overnight. Pour out soaking liquid, cover black-eyed peas with fresh
In a 2-quart saucepan, bring the black-eyed peas and 4 cups of water to a boil; let stand 1 hour; drain.
In an 8-quart stockpot, bring the remaining 8 cups water to a boil.
Stir in the black-eyed peas, carrots, celery, onion, parsnip, and split peas.
Return to a boil; decrease heat and simmer, uncovered, 40 minutes.
Add in the parsley and dill; simmer 35 minutes or until the beans have softened.
Stir in the celery salt, salt, and pepper; discard parsnip.
nion.
Add uncooked rice, black eyed peas (with juice) and water to
Rinse black eyed peas, and follow package directions for
Pick through the peas removing any damaged beans or
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.
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.
n water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell
Saute onions, celery, green pepper, garlic, pork and ham.
Add to black-eyed peas after boiling about 5 minutes.
Simmer until black-eyed peas are done.
Serve with white rice as side dish.
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.
*Fresh black-eyed peas are often available in supermarkets in the produce section.
If desired, substitute 1 pound dried black-eyed peas, cooked, for the fresh.
Wash and drain black-eyed peas.
Soak peas overnight in water that covers
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!