ce, red pepper flakes, thyme and salt. Bring mixture to a
In a saucepan, combine the coconut milk, water and black-eyed peas. Stir in rice. Bring to a boil, cover and reduce heat to low. Simmer until rice has absorbed all of the liquid, about 40 minutes.
t or pan brown bacon and cook onion in bacon grease
Place black-eyed peas in a large deep pan.
Cover with enough water to be about 2-inches deep over peas.
Bring to a boil, boil 3 minutes, then remove from heat.
Cover and allow to sit for 1 hour.
Drain water off of black-eyed peas.
Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.
ith a spoon; continue cooking and stirring until sausage is no
Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.
Place black-eyed peas into a large container and cover with several inches
Remove coarse stems from greens and discard. Wash and spin dry, then cross
lakes, 1/8 tsp salt and 1/4 tsp pepper in
edium heat; cook and stir the onion and celery in the hot
In a pot heat oil over medium-high heat.
Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes.
Add broth; bring to a boil.
Stir in rice.
Reduce heat to medium-low.
Cover and simmer for 15 minutes.
Stir in black-eyed peas.
Cover and simmer for 5 more minutes.
Remove from heat and stir in parsley flakes.
Serve.
ater until cool.
Toss black-eyed peas, tomato, and parsley with vinegar, 1
Fry salt pork in Dutch oven to render fat.
Remove pork from fat with spoon.
Add water and black-eyed peas.
Cover and cook over low heat.
After 1 hour of cooking, test peas for taste and add salt if needed.
When peas are tender, add rice.
Cover and simmer until water is absorbed.
Cook bacon (do not cook until crisp).
Drain grease.
In pan, combine bacon, onions, butter and black-eyed peas juice.
Simmer until onions are done.
Add peas, mix and heat.
Salt and pepper to taste.
Cook rice according to directions.
Mix ham and black-eyed peas (with juice) and salt and pepper to taste.
Add rice and bake at 350\u00b0 for 15 to 20 minutes.
Serve with corn-on-the-cob, bread and tomatoes.
Cut kale and broccoli rabe leaves into two pieces.
In large saucepan of boiling, salted water, cook kale and broccoli 15 minutes until tender.
Drain in colander.
In same saucepan in olive oil over medium heat, saute garlic, crushed pepper flakes, shredded yam and diced red pepper 5 minutes.
Stir in kale mixture, black-eyed peas and salt.
Cover; cook 10 minutes or until vegetables are tender, stirring occasionally.
Serve garnished with lemon wedges.
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.
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.
Slice sausage thin.
Stir into tomato sauce.
Add onion and spices.
Cook 30 minutes on medium heat.
Add rice and black-eyed peas.
Continue to cook until rice and meat are tender.
he paprika, Old Bay, sugar, and 1/4 teaspoon salt; sprinkle