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.
nd soak black-eyed peas overnight. Pour out soaking liquid, cover black-eyed peas with fresh
Rinse black eyed peas, and follow package directions for
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!
Place the black-eyed peas in a medium bowl of
Rinse black-eyed peas under cold water then drain.
b>black-eyed peas with cold running water and discard any stones or shriveled peas
cups water and dried black-eyed peas; once at FULL BOIL, continue
Place the black-eyed peas into a large container and
nion.
Add uncooked rice, black eyed peas (with juice) and water to
Pick through the peas removing any damaged beans or
Pick through black eyed peas and remove any that are
oftened and slightly browned. Add black-eyed peas and drained greens. Toss to
Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
Cover and cook until rice is done, about 20 minutes.
Heat black eyed peas in a separate saucepan.
Combine vegetables and cilantro to create a coarse salsa.
Add lime juice, if using, and season with salt and pepper.
Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
Dig in.
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.
minutes.
Add the black-eyed peas and chicken stock.
Bring
Place black-eyed peas and water into a covered
Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing bowl and stir to combine.
Drain the pasta shells well in a colander. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, and parsley.
Place black-eyed peas in a large pot and cover with 6 cups water. Bring to a boil. Add lemon slices and sugar; simmer until black-eyed peas start to soften, about 30 minutes. Drain and rinse.
Return black-eyed peas to the pot. Cover with 1 inch water. Bring to a boil. Simmer until almost tender, 30 to 40 minutes. Add zucchini, carrots, and salt. Simmer until black-eyed peas and carrots are soft, 20 to 50 minutes.
Garnish black-eyed peas with tomatoes, onion, olive oil, lemon juice, and capers.
Wash and drain black-eyed peas.
Soak peas overnight in water that covers