I was given a large bag of black-eyed peas... other than hum a few

D

dawnnys

Well-known member
Fergie songs, what can I do with them? Never cooked them before in my life! Would they store okay in an airtight jar, or should I freeze them? (That freezer's getting crowded again!)

 
You can definitely freeze fresh black-eyed peas. If airtight, the dried keep a long time. Recipe:

Cooked like this, served over rice, Black Eyed Peas are called "Hoppin' John", a traditional Southern New Year's Day dish but fit t'eat at any time of the year.

Black-Eyed Peas for Hoppin' John

2 Tbsp Olive Oil
4 oz TASSO, small diced or 1 lb link ANDOUILLE
1 large ONION, chopped
1 rib CELERY, chopped
2 medium CARROTS, diced
2 Tbsp minced GARLIC
2 BAY LEAVES
2 (8 oz) SMOKED HAM HOCKS
1 tsp SALT
1 tsp PEPPER
¼ tsp SUGAR
1 Tbsp chopped FRESH THYME or ½ tsp dried
1 tsp RED PEPPER FLAKES

1 (16 oz) package DRIED BLACK-EYED PEAS
2 quarts CHICKEN BROTH

In a 1 gallon stock pot, heat the olive oil. When the oil is hot, render the Tasso for 2 or 3 minutes.

Add the onions, celery, carrots and continue sauteing for 2 minutes.

Stir in the garlic, bay leaves and ham hocks. Season with sugar, salt, black pepper, fresh thyme and red pepper. Add the black-eyed peas and chicken stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the peas for about 45 minutes to 1 hour, or until the peas are tender.

Remove the ham hocks from the pot and remove the meat. Add the meat back to the peas and adjust the seasoning as necessary.

 
Thanks - you mean cooked and processed? What do you use as

a cooking additive? I remember that you should always use some type of acidy medium if you "can" (jar).

 
Yes- it makes pretty good pancakes. Try it soon or it will probably sit on your shelf forever.

That is what happens to me, anyway. If someone gives me ingredients I don't normally use I put them on the shelf for "later" but somehow hardly ever get around to trying whatever it is. Use the Taro pancake mix and make something out of the black-eyed peas soon!

 
Cathy, that's such good advice! I'm thinking about the black rice, olive bruschetta, piquillo

peppers sitting in my pantry. And that's just the items I can recall at the moment. Oh yes, semolina flour, black vinegar, the list goes on.

 
Rec: Piquillos Relleno con Atun. This is a good use for your piquillos.

Or make up your own favorite tuna salad and stuff the piquillo peppers. Makes a nice lunch.

Piquillos Relleno con Atun

1 jar of whole piquillo peppers
1 large can (250 Grams) of Spanish tuna, such as Ortiz
1/4 cup mayonnaise
1/4 red onion, minced
1 teaspoon pebrella (wild Spanish thyme)
1 Tbs sherry vinegar
1 Tbs small capers

Mix the tuna, mayonnaise, onion, pebrella and capers in a medium bowl. Add the sherry vinegar and salt to taste. With a small spoon, carefully fill each of the piquillo peppers with the tuna mixture.
These may be made ahead. Serve at room temperature.

Pat's notes: These were great for a ladies luncheon.

 
Unfortunately, I have jars of small strips. I think they can be used like pimientos or jarred

roasted peppers, I need to open a jar and put on my thinking cap. I'm sure I saw a recipe using them and that prompted me to buy them. Off to do a search in LC.

 
Sounds good Steve. I also like to use frozen ones in a salad for New Years Day when I am working

in the Gulf. Just cooked peas, onion, peppers, etc., your favorite bean salad recipe?

Nan

 
I haven't done it, but mom did all the time - she added the vinegar juice from jarred jalapenos

 
You must log in or register to reply here.
Back
Top