Cook peas. Combine peas and next three ingredients and stir well. Cover and chill for 3 hrs. Cook bacon until crisp. Crumble bacon. Cook cauliflower until crispy tender. Drain peas and add cauliflower, celery, onions and bacon. Combine 2 tablespoons of bacon drippings, brown sugar, two tablespoons of vinegar and salt in a saucepan. Cook on low until hot. Pour over veggies. Toss gently.
Combine first 10 ingredients in saucepan; cook over low heat, stirring, until it reaches a boil and cubes are dissolved.
Add peas, tomatoes, garlic and sugar.
Simmer 30 minutes;
Combine bacon drippings with flour and stir into peas, then cook 10 minutes more, stirring well; serve hot with corn chips.
In hot margarine & oil saute: chopped onion, celery, thyme leaves, bay leaves, Stirring 5 minutes.
Add salt & black pepper to taste, 1/4 c. brown sugar.
Pick (remove any bad peas) and wash peas.
Combine in sauce pan with sausage, water, seasons, onions and pepper. Cover and simmer over low flame for 1 and 1 1/2 hour or until tender.
Add water if needed.
You want to have enough water to make thick gravy.
Add green onions (scallions) and serve over rice.
Drain peas and reserve juice.
Saute chopped vegetables in bacon drippings.
Add peas, Rotel and stewed tomatoes.
Cook on top of stove.
Add crumbled bacon when ready to serve.
Serve with roast and cheese grits if you like.
Heat 1 T oil in a heavy skilet with a tight-fitting lid on medium heat. Add rice, stirring for 5 minutes or until grains are lightly roasted. Add broth or water, cover tightly and cook for 45 minutes.
in the meantime, saute onion, zucchini,summer squash in the remaining 1T of oil in a separate pan. When tender, add the tomatoes and black-eyed peas. Keep warm. When the rice is done, mix in the vegetables, add fresh herbs and season to taste.
In a large pot add the olive oil and heat to meduim. Add the carrots, celery, kielbasa and saute until the onions are soft and the kielbasa is starting to brown. Add the blackeyed peas, tomatoes, chicken broth and seasoings.
Reduce heat to medium low until simmering then lower the heat to low. Place the lid of the pot loosely on top to allow some of the liquid to evaporate. Simmer for 45 minutes to an hour. Serve with crusty rolls or cornbread.
Saute bell pepper and onion.
Add black-eyed peas and tomato wedges.
Cook until almost dry.
Add several slices of crisp bacon, crumbled.
Sauce should thicken immediately. Add peas and lemon juice to skillet
Place black eyed peas, green onions, smoked salmon (drained if necessary) and brown rice in a bowl.
In a separate bowl or measuring cup, add remaining ingredients for Dressing and whisk until creamy looking. Pour dressing over salad and toss.
In a 5 to 6 quart slow cooker put ham, carrots, onion and celery as first layer.
Add 3 cans blackeyed peas and collard greens as second layer.
Mix spices in chicken broth and pour over all.
Cook on low for 8 to 10 hours, depending on your slow cooker.
Cook rice according to directions on package and add to Hoppin' John just before serving.
Add more chicken broth if needed.
Makes 10 to 12 servings.
In large sauce pan cooke peas according to pkg.
instructions until almost done; add remaining ingredients and simmer untile peas are tender, about 30 minutes.
Add warm water untile there is enough pot liquor.
Serve with cornbread and slaw.
(This is a tradition at the Stoker's on New Year's Day.)
Brown sausage in large skillet, crumbling with fork as it browns. Drain any accumulated fat.
Add green pepper & onion to skillet with sausage and cook for 5 minutes.
Add tomatoes & seasonings, stir well.
Pour in blackeyed peas with the liquid in the can. Cover & simmer for 15 minutes.
Serve hot with grated cheese on top.
he cubed chicken. Add the blackeyed peas and white hominy.
Sprinkle
Mix all ingredients before the bacon.
Pour into a 2 qrt buttered casserole with cover.
Bake at 350, tightly covered, for 1 1/2 hours.
Uncover, stir and toss lightly with blackeyed peas; cover and bake 30 more minutes.
Garnish with bacon, parsley and pimento.
ushrooms, the turkey, and the peas. Stir in 1/3 cup
onion, leek and sugar snap peas and cook over moderate heat
Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.