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.
eas.
You can use canned black-eyed peas instead.
In the
tep if using canned black-eyed peas. Soak the black-eyed peas in a large
Soak peas 6 hours, then cook with fresh water 45 minutes. (Optional:
Use 1 pound canned black-eyed peas, drained.) After draining black-eyed peas, add all other ingredients except dressing.
Toss well, then add dressing.
Toss lightly.
Chill. Makes about 7 cups.
pinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1
Saute onions on low heat in small amount of butter until tender.
Add garlic and cook a little longer, being careful not to scorch the garlic.
Add cooked black-eyed peas, jalapenos and seasonings.
Blend this mixture in a food processor or blender until smooth.
Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.
In a medium bowl, combine the bulgur and water.
Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
Fluff the grains.
Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
Stir the soaked bulgur into the black-eyed pea mixture.
Chill the salad for at least 1 hour before serving.
Serve over a bed of lettuce or stuff into a pita.
acon grease.
Drain the black-eye peas then put them
n the chicken stock and black-eyed peas. Bring the mixture to
In a medium bowl, combine salad ingredients.
Set aside.
In a jar with a tight fitting lid, combine all the dressing ingredients.
Cover and shake well.
Pour dressing over black eyed pea mixture.
Stir till well coated.
Cover and refrigerate for 1-24 hours
Serve.
Black Eyed Pea Loaf:
Cook peas with
Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned.
Remove from heat, and keep warm.
Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minutes or until water evaporates.
Remove from heat; stir in tomatoes and 3 tablespoons cilantro.
Spoon warm black-eyed pea mixture over polenta rounds.
top evenly with sour cream.
Sprinkle with remaining 1 tablespoons cilantro.
Melt together the cheese and margarine.
Combine the remaining ingredients; stir cheese mixture into black-eyed pea mixture.
Heat in crockpot and serve with tortilla chips.
hicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili
le, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and
Open the black eyed peas and pour into a
1. Mash the Black Eyed Peas with a fork, leave some of them whole.
2. Add remaining ingredients and mix.
3. Spread into a baking dish and bake for 30 minutes at 300 degrees.
4. Eat with tortilla chips, crackers, and/or veggies.
***you can use Rotel in place of the diced tomatoes & chilies if it's available where you are. You can also used the canned BEP & Jalapeno's mixed if they're available.***.
First cook the black-eyed peas (no pre-soaking required!)
ogether in a bowl. Add black-eyed peas to lemon zest mixture