rom heat and let stand for 5 minutes. Fluff with a
nd garlic halves. Cook peas for
3 hours or until
In a 5 to 6 quart slow cooker put ham, carrots, onion and celery as first layer.
Add 3 cans blackeyed peas and collard greens as second layer.
Mix spices in chicken broth and pour over all.
Cook on low for 8 to 10 hours, depending on your slow cooker.
Cook rice according to directions on package and add to Hoppin' John just before serving.
Add more chicken broth if needed.
Makes 10 to 12 servings.
ntil the onion is transparent. ** For vegan, omit bacon and use
\" of water and soak for 4-6 hours or heat
Fry bacon, drain on paper toweling; crumble and set aside.
Reserve 2 tablespoons grease.
In a medium sized mixing bowl, combine rice, water, tomato juice, tomatoes, onion, seasonings (liquid and dry) and bacon drippings.
Pour into a 2 quart buttered casserole; cover tightly.
Bake at 350* for 1 hour.
Uncover, stir and toss lightly with black-eyed peas.
Top with crumbled bacon pieces.
Cover and bake for about 30 more minutes.
Garnish with parsley, if desired.
In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.
Heat oil in a large nonstick skillet over medium heat.
Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
Remove from the heat and stir in black-eyed peas.
Cover and let stand for 5 minutes.
Serve hot.
oiling water and let rest for one hour. Pour water off
ver medium heat; saute onion for 1 minute, then add garlic
ven to 400\u00b0F.
For the coconut rice, combine rice
Wash peas and place in large pan with cold water.
Bring to a boil and boil 2 minutes.
Remove from heat, cover and let sit for 1 hour.
Fry bacon slowly until brown, drain.
Add Tabasco sauce, bacon and salt to peas.
Bring to a boil, lower heat and simmer, stirring frequently for 30 minutes or until rice is tender. Should be moist, but not wet.
Makes 6 servings.
Place ham hocks in a large saucepan.
Add water to cover and simmer for 1/2 hour.
Add bay leaf, onions, celery and seasonings. Sort out and discard any discolored or damaged peas.
Rinse remainder well and add to the pot.
If necessary, adjust water level so that the peas are well covered.
Simmer slowly until tender and liquid level is low for about 2 hours.
Cook rice separately until fluffy.
Mix peas into rice.
Add more seasoning, if needed, and cook over low heat until all liquid is absorbed.
Trim ham, if necessary. Fry 1-2 tbs of the ham fat or bacon in olive oil with garlic for about 1 minute. Add onion, carrots, and celery, and saute for about 5 minutes. Add beans, 4 cups water, and spices (don't add salt here.) Simmer for 40 minutes. Add ham, tomatoes plus 2 cups water (use the can to measure), and Rice-a-Roni with seasonings. Simmer another 30 minutes. Add in kale, (and 1 tsp salt here if you wish) and cook another 5-10 minutes, until kale is to your liking. Serve up with cornbread for a great meal!
Soak peas in water to cover for 6 to 8 hours or overnight. Place bacon in a large pot and fry over low flame until almost done.
Add onion and cook until light brown. Add garlic seasoning and bring to a boil. Wash and drain peas.
Add to boiling mixture. Simmer gently over low flame for 1 to 1 1/2 hours.
Add rice and cook for 30 to 40 minutes more until peas and rice are tender and liquid has thickened.
Makes 6 to 8 servings.
o simmer, cover pot, cook for 45 minutes.
(until peas
Cook rice.
Fry and drain bacon.
Saute onion in bacon drippings.
Drain peas, saving juice for later.
Add peas to sauteed onion.
Heat thoroughly.
Stir in cooked rice.
Add 2 tablespoons of vinegar with 1/2 teaspoon of sugar in it.
Add juice from can of peas to moisten.
Garnish with chopped bacon.
Boil ham hock and fatback in 5 cups of water for 1 half hour. Add field peas
to the ham hock and fatback.
Boil peas until tender and\tkeep adding water until brown gravy appears. Then add rice and
let simmer with top on.
Stir with fork and let cook for 45 minutes.
Season to taste.
Rinse beans.
Cover with water and let soak overnight or for quick cook, bring beans and water to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour.
Wash and sort the peas.
Place them in a saucepan; add the water and discard any peas that float.
Gently boil the peas with the ham hock, pepper and onion, uncovered, until tender, but not mushy, about 1 1/2 hours or until 2 cups of liquid remain.
Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
Remove from the heat and allow to steam, still covered, for another 10 minutes.
Remove the cover, fluff with a fork, and serve immediately.