Place the black-eyed peas in a medium bowl of
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.
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.
Brush red bell pepper lightly with olive oil, and place cut
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Brown hamburger, green pepper and onion, drain off grease.
Add tomatoes.
I use 2 cans black-eyed peas.
Cook until most of juice is cooked down.
I used to add macaroni to the hamburger, but I like the black-eyed peas better.
br>Wrap handle of pan with foil.
Place pan in
ide; remove sausage and repeat with chicken, browning evenly on all
Cook meat, onion flakes, garlic powder, tomatoes and black-eyed peas for about 15 minutes.
Add soups.
nion.
Add uncooked rice, black eyed peas (with juice) and water to your
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.
he 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
nd soak black-eyed peas overnight. Pour out soaking liquid, cover black-eyed peas with fresh water
Rinse black eyed peas, and follow package directions for
Pick through black eyed peas and remove any that are
Black eyed Peas:.
Saute onion with ham or salt pork until
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.
With a sharp knife score the