inutes.
Rinse and drain black eyed peas; semi mash one can
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.
he thyme sprig. Stir in black-eyed peas; remove from the heat
covered saucepan, bring the black-eyed peas, garlic cloves, and 4
he black-eyed peas in a large pot of water overnight, or for
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.
skillet over medium heat for 3-4 minutes or until
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.
*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.
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.
b>for 2 minutes more. Pour in the chicken stock and black-eyed peas
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.
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.
Cook potatoes and onions in enough water to cover them for about 20 minutes.
Cook remaining ingredients for 5 minutes.
Add black-eyed peas (not drained).
Add tomatoes.
Simmer about 30 minutes.
Heat the oil in a pan over medium-high heat. Add the onions, garlic, and serrano peppers, and cook for 5 minutes or until the onion is soft.
Stir in the black-eyed peas, diced tomatoes, chicken stock, cumin, turmeric, salt, and half of the cilantro. Bring to a boil, then lower the heat and simmer for 30 minutes.
Remove from heat and stir in the lemon juice and the remaining cilantro. Serve.
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.
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 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.
In a stockpot, saute onion, celery, and green pepper in olive oil about 5 minutes.
Stir in garlic, oregano, crushed red pepper, and thyme.
Add vegetable broth, diced tomatoes, and ketchup. Season with salt and pepper.
Bring to a boil. Stir in chopped cabbage. Reduce heat; simmer, stirring occasionally for 10-15 minutes or until cabbage is cooked to desired doneness.
Stir in black-eyed peas and cook 5 minutes.
Serve with corn bread or muffins.
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.