Stir in rice, sausage, and hoppin' John until evenly distributed. Season with
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.
erved over cooked rice for Hoppin' John.
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel
br>Frost with Quick and Easy Chocolate Frosting, if desired.
hen touched. Let cool.
Easy Icing:. Beat cream cheese and
Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until
Place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. Stir in the black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in the rice, cover, and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes.
In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.
In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
Bring to a boil and then reduce heat to medium.
When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the ...
Heat oil in a large nonstick skillet over medium heat.
Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
Remove from the heat and stir in black-eyed peas.
Cover and let stand for 5 minutes.
Serve hot.
Cook Turkey sausage and make sure its crumbly.Drain off any excess liquid.
Mix all ingredients including the Turkey, in a Pot and bring to a simmer on low to med heat.
I stated only six servings because we have it as our main course with a salad.
Fry bacon, drain on paper toweling; crumble and set aside.
Reserve 2 tablespoons grease.
In a medium sized mixing bowl, combine rice, water, tomato juice, tomatoes, onion, seasonings (liquid and dry) and bacon drippings.
Pour into a 2 quart buttered casserole; cover tightly.
Bake at 350* for 1 hour.
Uncover, stir and toss lightly with black-eyed peas.
Top with crumbled bacon pieces.
Cover and bake for about 30 more minutes.
Garnish with parsley, if desired.
Sort thought the peas, discarding any shriveled ones. Place peas in a large pot, covering them with at least 2\" of water and soak for 4-6 hours or heat to boiling over high heat, remove from heat and allow to soak for 2 hours. Using either method, drain after soaking.
Place onion, carrots and garlic in food processor and pulse to achieve a medium to fine dice. Tie parsley sprigs together with kitchen twine or dental floss.
After soaking and rinsing, place peas, onion, carrots, garlic, and parsley bundle into a clean pot. Add 12 cups of ...
Cover peas with boiling water and let rest for one hour. Pour water off and rinse and drain.
Combine onion, celery with 1/2 cup of the stock in a 2 1/2 quart sauce pan. Cover and cook over medium high heat until tender, about 3 or 4 minutes.
Add the peas and remaining stock, cover and bring to a boil over medium high heat. Reduce heat to simmer and cook peas until tender, about 15 or 20 minutes.
Stir in the rice, salt, cumin and hot pepper sauce. Cover and simmer until rice is tender, about 20 minutes.
Toss with spread, parsley ...
Brown beef strips in lard or oil; sprinkle with next three ingredients.
Add 1 1/2 cups water; cover tightly and cook slowly 30 minutes.
Remove meat and set aside; add rice, celery and onion to pan liquid.
Return meat to pan and add peas and tomatoes.
Cover tightly and continue cooking slowly until rice and meat are done, adding additional water if needed to prevent scorching, about 45 minutes.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Cook rice.
Fry and drain bacon.
Saute onion in bacon drippings.
Drain peas, saving juice for later.
Add peas to sauteed onion.
Heat thoroughly.
Stir in cooked rice.
Add 2 tablespoons of vinegar with 1/2 teaspoon of sugar in it.
Add juice from can of peas to moisten.
Garnish with chopped bacon.
Fry sausage and drain.
Drain 3 cans of peas; use juice and all of the other 3 cans.
In a 6-quart pot, stir in peas, onions, salt, pepper, water and sausage.
Bring to a boil and cook on medium for 45 minutes.
Add cooked rice and simmer 20 minutes more.
The soup will be thick, so stir frequently to keep from sticking.
In a large skillet, saute onion, celery and garlic in hot olive oil until onion is soft.
Stir in remaining ingredients. Heat to a boil; reduce heat and cover tightly.
Simmer 30 to 40 minutes or until liquid is absorbed.
Makes about 6 servings.