Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.
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!
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.
cups water and dried black-eyed peas; once at FULL BOIL
Open the black eyed peas and pour into a
In a saucepan, cover the black-eyed peas with water and bring
Rinse the black-eyed peas with cold running water
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
Saute onions in butter until tender.
Add ground beef and brown.
Stir in black-eyed peas, rice and tomatoes.
Mix well. Spoon mixture into a 2-quart casserole.
Sprinkle cheese over top. Bake at 350\u00b0 for 20 minutes or until cheese is melted.
Serves 6 to 8.
Double recipe for larger servings.
minutes.
Add the black-eyed peas and chicken stock.
Gently fold in the cooled black-eyed peas.
Cover and allow
in).
Add cans of black eyed peas w/their liquid & bring
Pick through black eyed peas and remove any that
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