BLACK-EYED PEAS AND POTATOES RECIPES

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BLACK-EYED PEAS! - THE PIONEER WOMAN – RECIPES, COUNTRY ...



Black-Eyed Peas! - The Pioneer Woman – Recipes, Country ... image

Happy Almost New Year, everyone!

Provided by Ree Drummond

Categories     main dish

Total Time 7 hours

Prep Time 6 hours

Cook Time 1 hours

Yield 10 servings

Number Of Ingredients 12

4 tbsp. Butter
1 whole Large Onion, Diced
4 cloves Garlic, Minced
1 whole Green Bell Pepper, Diced
2 stalks Celery, Diced
4 c. Soaked Black-eyed Peas
5 c. Low-sodium (or No-sodium) Chicken Broth
1 whole Ham Hock
Salt And Pepper, to taste
Cayenne Pepper To Taste
2 tbsp. White Vinegar
White Or Brown Rice, For Serving

Steps:

  • (Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.)Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving. Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.

BLACK-EYED PEA AND SWEET POTATO STEW (NDAMBE ...



Black-Eyed Pea and Sweet Potato Stew (Ndambe ... image

Sweet potatoes and black-eyed peas are staples of West African cooking and in this recipe for Senegalese ndambe (pronounced NAM-bay), they simmer together for...

Provided by 177MILKSTREET.COM

Total Time 40 minutes

Yield 6 Servings

Number Of Ingredients 11

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BLACK-EYED PEAS! - THE PIONEER WOMAN – RECIPES, COUNTRY ...
Happy Almost New Year, everyone!
From thepioneerwoman.com
Total Time 7 hours
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  • (Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.)Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving. Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.
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