BLACK EYED PEAS FROZEN RECIPES

SLOW COOKED BLACK EYED PEAS WITH HAM - SKINNYTASTE

Slow Cooked Black Eyed Peas with Ham - Skinnytaste image

Provided by Gina

Categories Dinner Side Dish

Yield 8

Number Of Ingredients 13

Ingredients

8 oz smoked lean ham steak (diced (or a ham bone would be perfect))
1 pound dried black-eyed peas (rinsed and soaked overnight)
2 bay leaves
1 tsp olive oil
1 medium onion (diced)
2 cloves garlic (diced)
1 red bell pepper (stemmed, seeded, and diced)
1 jalapeno chile (seeded and minced)
1 to mato (diced)
1/2 tsp chili powder (I used chipotle)
1-1/2 teaspoons cumin
salt to taste
1 tsp ground black pepper

Steps:

Soak peas overnight in 6 cups of water.
The next morning, drain peas and add to slow cooker.
Add 4 cups of water, bay leaves and ham.
Cover and cook on high 6 hours or until the beans are tender.
After 6 hours, in a large frying pan, add oil and sauté onion, garlic, bell pepper, jalapeño pepper, and tomato until soft, about 6 minutes.
Add to the slow cooker and season black eyed peas generously with salt, cumin, chili powder and black pepper.
Cover and cook on high 1 to 1 1/2 more hours.
Discard bay leaves and serve.

Nutrition Facts : ServingSize 1 cup, Calories 161.4 kcal, CarbohydrateContent 29.2 g, ProteinContent 9.3 g, FatContent 1.6 g, FiberContent 6.7 g

BLACK-EYED PEAS WITH LEFTOVER HAM, COLLARD GREENS AND ...

Black-Eyed Peas with Leftover Ham, Collard Greens and ... image

Black-Eyed Peas with Leftover Ham, Collard Greens & Cabbage is a great stew to ring in the new year!!

Provided by Gina

Categories Dinner

Total Time 70 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 Tbsp olive oil
1 leftover ham bone plus 2 cups diced ham (10 oz )
2 medium yellow onions (chopped)
3 stalks celery (chopped)
1 tsp kosher salt
7 cloves garlic (minced)
2 cups low-sodium chicken stock or water
1 small head cabbage (1 1/2 lb, chopped)
1 bunch collard greens (stemmed and chopped (12 oz stemmed))
1 ½ tsp freshly ground black pepper
¼ tsp cayenne pepper (optional)
2 15-oz cans black-eyed peas (drained and rinsed)

Steps:

In a heavy-bottomed pot or Dutch oven, heat the oil over medium.
Add the onions and celery with the salt and cook until the onions are translucent and browned along the edges, 10 to 14 minutes.
Add the garlic and saute for another minute, just until fragrant.
Pour in the stock and add the ham bone, ham, black eyed peas increase the heat back to medium-high, and bring to a boil.
Stir in the cabbage, collard greens, black pepper, and (if using) cayenne pepper.
Turn the heat to medium, and cook, uncovered, until the greens cook down a bit and start to become tender, 15 minutes or so.
Partially cover, reduce the heat to medium-low, and cook 25 minutes, allowing the greens to cook down further and the stew to come together.
Remove the bone.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 320 kcal, CarbohydrateContent 50 g, ProteinContent 19 g, FatContent 6 g, SaturatedFatContent 1.5 g, CholesterolContent 25 mg, SodiumContent 752.5 mg, FiberContent 13.5 g, SugarContent 14.5 g

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