Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in a seperate bowl.
Then add the avocado to the black-eyed pea mixture.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
Toss black-eyed pea mixture with Szechuan sauce dressing.
Open the black eyed peas and pour into a
In a saucepan, cover the black-eyed peas with water and bring
Rinse black-eyed peas under cold water then
Place the black-eyed peas in a medium bowl
inute.
Stir in the black-eyed peas, clam juice, crushed tomatoes
ot with water and soak black-eyed peas overnight. Pour out soaking
hicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
Coarsely chop.
Meanwhile, add black eyed peas to soup and bring
br>You can use canned black-eyed peas instead.
In the
nion.
Add uncooked rice, black eyed peas (with juice) and water
le, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and
Sort and wash black-eyed peas; place in a small
Rinse black eyed peas, and follow package directions
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.
In serving bowl, combine lime juice, vinegar, oil, cilantro, zest, sugar, salt, and garlic powder.
Stir in black-eyed peas, corn, tomatoes, and peas until well combined.
Serve at room temperature or cover and refrigerate until ready to serve.
inutes.
Rinse and drain black eyed peas; semi mash one can