Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
Place the black-eyed peas in a medium bowl of
Rinse black-eyed peas under cold water then drain.
ntil the onion is transparent. ** For vegan, omit bacon and use
Rinse black eyed peas, and follow package directions for quick soak (Boil for two minutes, then
b>black-eyed peas with cold running water and discard any stones or shriveled peas
nd dried black-eyed peas; once at FULL BOIL, continue boil for two minutes
If using dried beans soak for 4 or more hours, drain and rinse.
Slice sausage into rounds. Combine with black eyed peas, onion, garlic, and Cajun seasoning in the crock pot.
Add water until beans and sausage are just covered. If using dried beans, add enough so that the beans and sausage are submerged by 1-2 inches of liquid. Season with salt and pepper to taste.
Cook on low for 4-6 hours. I would suggest an additional 2 hours if using dried beans.
d soak black-eyed peas overnight. Pour out soaking liquid, cover black-eyed peas with
Have cooked black-eyed peas and rice ready.
In 2 quart saucepan melt butter. Stir in spinach and bacon.
Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
Just before serving, stir in Cheddar cheese.
Serve with hot corn bread!
Pick through black eyed peas and remove any that are
stirring often for 2 minutes.
Add the black-eyed peas and chicken stock
Black eyed Peas:.
Saute onion with ham
Wash and drain black-eyed peas.
Soak peas overnight in water that covers
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.
In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley; set aside.
In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne.
Mix well, then pour the dressing over the salad; toss to combine and serve.
Rinse the black-eyed peas and place them in a
omatoes and black-eyed peas. Drain canned tomatoes and one can of black-eyed peas, but
Pick through the peas removing any damaged beans or
Place black-eyed peas into a large container and