Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Season chicken with Greek seasoning or salt and pepper. Place in baking dish layered with onions.
Pour over the undrained blackeye peas and sliced smoked sausage.
Sprinkle again with Greek seasoning and more onion if desired.
Bake, covered at 350 degrees for 45 minutes or longer.
Note: The smoked sausage is optional.
Remove membranes and seeds from peppers.
Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers.
Add italian dressing and stir well.
Cover and marinate in refrigerator for 8 hours.
Drain.
Dice roma tomatoes and cilantro and stir into mixture.
Serve with tortilla chips.
In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.
0 minutes.
Meanwhile, place peas and onions in a large
Add chopped RoTel tomatoes with juice to the onion and celery.
Add bacon and rice.
Mix all with peas.
Pour into 4 qt. casserole dish.
Bake at 350 degrees for about 30 minutes.
Makes 10 to 12 servings.
Heat olive oil in a large stew pot.
Add chopped onions and garlic and saute for 2-3 minutes.
Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning.
Bring to a boil, stir well.
Reduce heat and simmer on low 30 minutes, stirring occasionally.
If the stew gets too thick add water as needed.
Add chopped okra, stir well.
Simmer another 15 minutes.
Serve over rice.
n the drained black-eye peas and cook, covered, on full
ently.
Add tuna/chicken, peas, and sherry.
Heat through
dd red pepper strips, and peas to the warmed sauce.
ater to a boil. Add peas, reduce heat to a slow
ough for this recipe.
Preparing the Dumplings and Peas.
Place
ny kinds of beans or peas you'd like to. Mix
Cook pasta, adding snap peas last 1 minute.
Drain.
Warm sauce and pork, add water if too thick.
Add to pasta and peas; add tomato and toss.
Sprinkle with cheese.
Rinse the black-eyed peas with cold running water and
1. Cook your frozen peas 5 minutes in 1 liter
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Follow recipe for Creamy Macaroni and Cheese.
Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
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!
large pot, combine pigeon peas and just enough water to