Place ham hocks in 2 quarts of water in a 4-quart pot and boil slowly for 15 minutes.
Add frozen black-eyed peas and simmer for about 1 hour until peas are tender.
Salt to taste.
Serve over rice with a dash of hot pepper sauce.
Melt bacon drippings in large cast-iron Dutch oven.
Saute onion until translucent.
Add garlic and pepper, then add black-eyed peas.
Cover with water and simmer over low heat for 45 minutes or until the peas are tender, then add salt to taste.
(Do not add salt until the very end or it will make the skin on the peas split open.)
In a large pot put black-eyed peas, lima beans, okra and ham hock.
Cover with water.
Cook until tender and ham hock is done. Serve over white rice.
Combine black-eyed peas and water in a saucepan.<
Cook black-eyed peas according to package directions. Drain and set aside. Saute green pepper and onion in bacon drippings until tender. Add peas, tomatoes, salt and pepper. Cook over low heat until thoroughly heated, stirring often.
stirring frequently.
Add the black-eyed peas and squash and return to
Cook ham hock until done, reserving 3 cups liquid.
Add black-eyed peas to boiling liquid and ham hock. Cook slowly until peas are soft.
Season to taste.
Place the black-eyed peas in a medium bowl of
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!
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
nd dried black-eyed peas; once at FULL BOIL, continue boil for two minutes
b>black-eyed peas with cold running water and discard any stones or shriveled peas
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
Place black-eyed peas and water into a covered
Pick through black eyed peas and remove any that are
Boil black-eyed peas in plenty of water on high heat for 15 minutes.
Salt to taste.
Reduce heat to simmer and cook for 45 minutes, until peas are tender.
In a large skillet or saute pan, saute onion for 3 minutes, and add tomatoes, green pepper, curry and salt.
Cook 8 minutes and add drained, cooked, black-eyed peas.
Cook an additional 5 minutes.
Serve hot. This dish is typically served with Dodo (fried plantain).
immer 45 minutes.
Pour black-eyed peas into pot with ham bone