I really don't know how they should be served. Is it served in a bowl with the broth as a soup, like the pinto beans I make? Or is it just the beans and I know if you add them over rice they are called Hoppin John's? I have a ham hock and bacon. Should I use that or should it be something smoked like smoked turkey legs etc.? What do you have with them? Corn bread or hushpuppies? Your favorite recipe please?
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I've never made black eye peas and we think it's about time but
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G
Guest
Guest
here's how I make them; better with fresh peas but dried still good
Black-Eyed Peas with Bacon and Pork
Adapted from a Recipe by the Neelys
1 pound dried or fresh black-eyed peas
2 TB bacon fat
6 ounces pork shoulder, diced into ½ inch cubes
1 medium onion, small diced
4 garlic cloves, sliced
1½ tsp salt
½ tsp freshly cracked black pepper
½ TB chipotle salsa
4 cups chicken stock
3 bay leaves
Vinegar, optional
If using dried peas, sort, soak overnight, drain and rinse. If using fresh peas, sort, rinse and drain.
Heat the fat in a large pot over medium-high heat. When it is shimmering, add the pork. Sear pork on all sides. Remove from pan and reserve. Add the onion and cook, stirring, until the onion it has started to brown, about 6 to 8 minutes. Add the garlic and cook until it is soft and fragrant. Add the stock, black pepper, and bay leaves.
Dried peas: Add the soaked peas to the pot. Bring to a boil. Reduce the heat and simmer, covered, for about 60 minutes, until they are beginning to soften. Add the pork simmer until just barely tender, about 25? minutes. Add the salt and chipotle and simmer an additional 20 minutes or until peas are soft.
Fresh peas: Add the peas to the pot. Bring to a boil. Reduce the heat and simmer, covered, about 25 minutes. Add the pork and simmer until it is just barely tender, about 25? minutes. Add the salt and chipotle and simmer an additional 20 minutes or until the peas are soft.
Smash some of the peas against the inside of the pot then stir them into the mixture.
Taste for seasonings, and add some vinegar, if desired. Discard the bay leaves.
Black-Eyed Peas with Bacon and Pork
Adapted from a Recipe by the Neelys
1 pound dried or fresh black-eyed peas
2 TB bacon fat
6 ounces pork shoulder, diced into ½ inch cubes
1 medium onion, small diced
4 garlic cloves, sliced
1½ tsp salt
½ tsp freshly cracked black pepper
½ TB chipotle salsa
4 cups chicken stock
3 bay leaves
Vinegar, optional
If using dried peas, sort, soak overnight, drain and rinse. If using fresh peas, sort, rinse and drain.
Heat the fat in a large pot over medium-high heat. When it is shimmering, add the pork. Sear pork on all sides. Remove from pan and reserve. Add the onion and cook, stirring, until the onion it has started to brown, about 6 to 8 minutes. Add the garlic and cook until it is soft and fragrant. Add the stock, black pepper, and bay leaves.
Dried peas: Add the soaked peas to the pot. Bring to a boil. Reduce the heat and simmer, covered, for about 60 minutes, until they are beginning to soften. Add the pork simmer until just barely tender, about 25? minutes. Add the salt and chipotle and simmer an additional 20 minutes or until peas are soft.
Fresh peas: Add the peas to the pot. Bring to a boil. Reduce the heat and simmer, covered, about 25 minutes. Add the pork and simmer until it is just barely tender, about 25? minutes. Add the salt and chipotle and simmer an additional 20 minutes or until the peas are soft.
Smash some of the peas against the inside of the pot then stir them into the mixture.
Taste for seasonings, and add some vinegar, if desired. Discard the bay leaves.
Canned are just fine, but need some dressing up. Simmer them
with some chopped onion, chopped bacon, salt and pepper. Add some chopped bell pepper if you want. They aren't really the "main dish"--a side with your meal. Corn bread is fine.
If you want the "idea" of blackeye peas on the menu, you might enjoy making "cowboy caviar"--a no cook cold side dish/salad with southwestern overtones. You can google a recipe--blackeye peas, green or red bell pepper, onion, celery, chopped tomatoes with a cumin flavored vinaigrette. It's good--and fun.
with some chopped onion, chopped bacon, salt and pepper. Add some chopped bell pepper if you want. They aren't really the "main dish"--a side with your meal. Corn bread is fine.
If you want the "idea" of blackeye peas on the menu, you might enjoy making "cowboy caviar"--a no cook cold side dish/salad with southwestern overtones. You can google a recipe--blackeye peas, green or red bell pepper, onion, celery, chopped tomatoes with a cumin flavored vinaigrette. It's good--and fun.
I make this every year for dinner the day Ed's sister arrives for Christmas.
They are a southern family and want a large wedge of raw yellow or white onion with the peas. Traditionally we get a Honey-baked Ham and serve with cornbread and Richard's Cranberry Relish.
* Exported from MasterCook *
Hopping John (Black-Eyed Peas)
Recipe By :Joy of Cooking and Me
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
1 1/4 cups dried black-eyed peas -- soaked overnight
4 cups water
1 1/2 cups onions -- chopped
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
1 large clove garlic -- minced
1 bay leaf
1 teaspoon dried sage
1 tablespoon fresh thyme
1 1/2 teaspoons dried oregano
8 ounces salt pork -- deeply scored but still one or two large pieces
Bring to a boil in a large covered saucepan the soaked and drained black-eyed peas and 4 cups of water.
After boiling 2 minutes, remove pan from heat and let stand 1 hour.
Add onions, pepper, red pepper, garlic, bay leaf, sage, thyme and oregano.
After bringing to a boil, cover and simmer 1 hour, stirring occasionally.
Stir in salt pork.
Simmer another hour, uncovered, stirring frequently, Remove the salt pork and the bay leaf. Slightly mash the pea mixture.
Season to taste.
For "Hoppin John" serve with boiled rice.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 209 Calories; 15g Fat (66.1% calories from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 275mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
They are a southern family and want a large wedge of raw yellow or white onion with the peas. Traditionally we get a Honey-baked Ham and serve with cornbread and Richard's Cranberry Relish.
* Exported from MasterCook *
Hopping John (Black-Eyed Peas)
Recipe By :Joy of Cooking and Me
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
1 1/4 cups dried black-eyed peas -- soaked overnight
4 cups water
1 1/2 cups onions -- chopped
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
1 large clove garlic -- minced
1 bay leaf
1 teaspoon dried sage
1 tablespoon fresh thyme
1 1/2 teaspoons dried oregano
8 ounces salt pork -- deeply scored but still one or two large pieces
Bring to a boil in a large covered saucepan the soaked and drained black-eyed peas and 4 cups of water.
After boiling 2 minutes, remove pan from heat and let stand 1 hour.
Add onions, pepper, red pepper, garlic, bay leaf, sage, thyme and oregano.
After bringing to a boil, cover and simmer 1 hour, stirring occasionally.
Stir in salt pork.
Simmer another hour, uncovered, stirring frequently, Remove the salt pork and the bay leaf. Slightly mash the pea mixture.
Season to taste.
For "Hoppin John" serve with boiled rice.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 209 Calories; 15g Fat (66.1% calories from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 275mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
Black-Eyed Peas, Ham Hocks, Hot Links & Rice
This is pretty much the way I make them. I use a better spicy sausage, if I can find it.
* Exported for MasterCook 4 by Living Cookbook *
Black-Eyed Peas, Ham Hocks, Hot Links & Rice
2 smoked ham hocks
1 Tbs olive oil
1 large onion, chopped
1 rib celery, diced
4 cloves garlic, minced
1 bay leaves
3 cans chicken or beef broth plus enough water
-- to insure peas are well covered
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1 lb dried black-eyed peas, rinsed and
-- picked over or 2 to 3 packages of frozen
-- black-eyed peas (my preference, easier
-- and the taste is every bit as good)
1 pkg Hillshire's Hot Links, cut into 1-inch slices
2 cups uncooked long grain rice
2 tsp unsalted butter
1. If using dried peas, in a large saucepan, bring the peas and water to
cover to a boil over high heat. Boil for 2 minutes. Remove the pan from the
heat, cover tightly, and let stand for 1 hour. (Or in a large bowl, combine
the peas with enough cold water to cover by about 3 inches, and let stand
overnight at room temperature). Drain well.
2. In a 5-quart Dutch oven, brown the ham hocks in the tablespoon of olive
oil.
3. Add the chopped onions and the celery. Cook until soft. Add the minced
garlic, bay leaves and the broth.
4. Add the salt, pepper and red pepper flakes. Lower heat to medium low and
cook until ham hocks are done and very tender, about 1 hour. Cook longer in
necessary.
5. Remove ham hocks and cut up into small pieces. Set aside.
6. Now add the black-eyed peas. Add more water so that peas are well
covered. Bring to boil and skim top if necessary. Lower heat to a simmering
level.
7. Add the ham hocks and the hot links to the pot of peas. Adjust seasonings
and cover to simmer slowly until peas are tender.
8. In a saucepan large enough to cook 2 cups of rice, bring 3 1/2 cups of
water to boil. Add 1/2 teaspoon salt and 2 teaspoons of unsalted butter.
9. When water is boiling, add the 2 cups of rinsed rice, stir and cover.
Lower heat to simmer-low and cook for about 20 to 22 minutes. Don't lift lid
until after the cooking time has ended.
10. Serve and enjoy.
Comments: Like many African-American people, our family continues the
tradition of eating Black-Eyed Peas on New Year's Day for good luck. Imani
the seventh day of Kwanzaa "FAITH" is always on January first. This
wonderful food that can be enjoyed any day of the year.
- - - - - - - - - - - - - - - - - -
This is pretty much the way I make them. I use a better spicy sausage, if I can find it.
* Exported for MasterCook 4 by Living Cookbook *
Black-Eyed Peas, Ham Hocks, Hot Links & Rice
2 smoked ham hocks
1 Tbs olive oil
1 large onion, chopped
1 rib celery, diced
4 cloves garlic, minced
1 bay leaves
3 cans chicken or beef broth plus enough water
-- to insure peas are well covered
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1 lb dried black-eyed peas, rinsed and
-- picked over or 2 to 3 packages of frozen
-- black-eyed peas (my preference, easier
-- and the taste is every bit as good)
1 pkg Hillshire's Hot Links, cut into 1-inch slices
2 cups uncooked long grain rice
2 tsp unsalted butter
1. If using dried peas, in a large saucepan, bring the peas and water to
cover to a boil over high heat. Boil for 2 minutes. Remove the pan from the
heat, cover tightly, and let stand for 1 hour. (Or in a large bowl, combine
the peas with enough cold water to cover by about 3 inches, and let stand
overnight at room temperature). Drain well.
2. In a 5-quart Dutch oven, brown the ham hocks in the tablespoon of olive
oil.
3. Add the chopped onions and the celery. Cook until soft. Add the minced
garlic, bay leaves and the broth.
4. Add the salt, pepper and red pepper flakes. Lower heat to medium low and
cook until ham hocks are done and very tender, about 1 hour. Cook longer in
necessary.
5. Remove ham hocks and cut up into small pieces. Set aside.
6. Now add the black-eyed peas. Add more water so that peas are well
covered. Bring to boil and skim top if necessary. Lower heat to a simmering
level.
7. Add the ham hocks and the hot links to the pot of peas. Adjust seasonings
and cover to simmer slowly until peas are tender.
8. In a saucepan large enough to cook 2 cups of rice, bring 3 1/2 cups of
water to boil. Add 1/2 teaspoon salt and 2 teaspoons of unsalted butter.
9. When water is boiling, add the 2 cups of rinsed rice, stir and cover.
Lower heat to simmer-low and cook for about 20 to 22 minutes. Don't lift lid
until after the cooking time has ended.
10. Serve and enjoy.
Comments: Like many African-American people, our family continues the
tradition of eating Black-Eyed Peas on New Year's Day for good luck. Imani
the seventh day of Kwanzaa "FAITH" is always on January first. This
wonderful food that can be enjoyed any day of the year.
- - - - - - - - - - - - - - - - - -
Im not trying to be rude but I believe that most come to this place
because they want to cook good food. In today's world we can just about buy anything premade. That's not what I'm looking for. I can buy a can of pinto beans but I don't. I make a great big pot of delicious pinto beans the way I want them to taste. I have never made black eye peas and so I did some searching and the variety of recipes was amazing. So I like to see what are the favorite recipes of the people here, that are amazing cooks, are. That's why I posted my request. "A little bit of this and some of that" doesn't really help me out since I've never eaten them. I asked for a recipe and I've gotten some nice sounding ones that I'll try.
because they want to cook good food. In today's world we can just about buy anything premade. That's not what I'm looking for. I can buy a can of pinto beans but I don't. I make a great big pot of delicious pinto beans the way I want them to taste. I have never made black eye peas and so I did some searching and the variety of recipes was amazing. So I like to see what are the favorite recipes of the people here, that are amazing cooks, are. That's why I posted my request. "A little bit of this and some of that" doesn't really help me out since I've never eaten them. I asked for a recipe and I've gotten some nice sounding ones that I'll try.
Glad you are satisfied. I guess having been making them for
60 years doesn't count as T&T. Sorry, I don't "measure" these so much because it is easy and with the flavors of smoked meat, onions, and maybe a little heat, I taste as go and adjust. They are also so good as the cowboy or Texas caviar.
And in this month's Food and Wine, canned was fine for their version of blackeye pea salad.
Hope you enjoy them. I do think blackeye peas have a bit of an earthy flavor to them--canned, frozen or dried.
60 years doesn't count as T&T. Sorry, I don't "measure" these so much because it is easy and with the flavors of smoked meat, onions, and maybe a little heat, I taste as go and adjust. They are also so good as the cowboy or Texas caviar.
And in this month's Food and Wine, canned was fine for their version of blackeye pea salad.
Hope you enjoy them. I do think blackeye peas have a bit of an earthy flavor to them--canned, frozen or dried.
G
Guest
Guest
chipotle salsa
What I do is puree a whole can of chipotle in adobo sauce then freeze 1TB portions in an ice cube tray.
What I do is puree a whole can of chipotle in adobo sauce then freeze 1TB portions in an ice cube tray.