inutes.
Rinse and drain black eyed peas; semi mash one can
he thyme sprig. Stir in black-eyed peas; remove from the heat
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.
covered saucepan, bring the black-eyed peas, garlic cloves, and 4
In a 2-quart saucepan, bring the black-eyed peas and 4 cups of water to a boil; let stand 1 hour; drain.
In an 8-quart stockpot, bring the remaining 8 cups water to a boil.
Stir in the black-eyed peas, carrots, celery, onion, parsnip, and split peas.
Return to a boil; decrease heat and simmer, uncovered, 40 minutes.
Add in the parsley and dill; simmer 35 minutes or until the beans have softened.
Stir in the celery salt, salt, and pepper; discard parsnip.
tep if using canned black-eyed peas. Soak the black-eyed peas in a
Brown meat, saute vegetables.
Mix together with seasonings in a large pot.
Add tomatoes, black-eyed peas and as much beef stock as needed.
Simmer.
Thicken to desired consistency with flour and water.
Wisk flour and water together, then pour through a strainer to avoid lumps.
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.
In a large Dutch oven, cook and stir the pork sausage and ground beef with the onion over medium heat until the meat is no longer pink, 10 to 12 minutes; drain off excess fat. Pour in the water, and stir in black-eyed peas, diced tomatoes, tomatoes with green chiles, Worcestershire sauce, garlic salt, salt, canned green chilies, molasses, beef bouillon cubes, black pepper, and cumin until thoroughly mixed.
Bring the soup to a boil, reduce heat to a simmer, cover, and simmer for 45 minutes.
Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
Remove chicken wings and allow to cool.
Separate chicken meat from bones and return meat to soup.
Season with hot sauce (optional) Serve with cornbread.
Saute onions, celery, green pepper, garlic, pork and ham.
Add to black-eyed peas after boiling about 5 minutes.
Simmer until black-eyed peas are done.
Serve with white rice as side dish.
Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
Place ham hocks, collards, kale, 32 ounces Swanson(R) Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.
acon grease.
Drain the black-eye peas then put them
*Fresh black-eyed peas are often available in supermarkets in the produce section.
If desired, substitute 1 pound dried black-eyed peas, cooked, for the fresh.
Crumble sausage in large frying pan. Cook and drain fat off. Add green pepper, onion and garlic. Cook 5 minutes and stir. Together add tomatoes and seasonings.
Pour in black-eyed peas with the liquid in can. Cover and simmer, slowly 15 minutes. Serve hot with cheese on top.
In a 3-quart saucepan, bring 4 cups water and black-eyed peas or navy beans to boiling.
Boil, uncovered, for 10 minutes.
Drain and rinse.
In a 4-quart slow cooker, combine broth, the water, ham, carrots, celery, onion, sage, thyme and red pepper.
Stir in drained peas or beans.
Cover; cook on low heat setting for 11 to 12 hours or on high heat setting for 4 1/2 to 5 1/2 hours.
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.
Clean and drain black-eyed peas.
Set aside.
In a 3 quart saucepan bring 4 cups water and black-eyed peas to boiling for 10 minutes; drain and rinse.
In a 4 quart electric crockery cooker, combine broth, water, ham, carrots, celery, onion, sage, thyme, salt and pepper.
Stir in peas.
Cook in slow cooker 6 to 7 hours.