BLACK EYED PEAS RESTAURANT RECIPES

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BLACK-EYED PEA HUMMUS RECIPE | BON APPéTIT



Black-Eyed Pea Hummus Recipe | Bon Appétit image

Don't think of only chickpeas for hummus. This black-eyed pea recipe works just fine with canned beans.

Provided by Blackberry Farm in Walland TN

Yield 4 Servings

Number Of Ingredients 8

1 head of garlic
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 15-ounce can black-eyed peas, rinsed
1 tablespoon fresh lemon juice
Pinch of cayenne pepper
1 tablespoon chopped fresh chives
1 tablespoon fresh flat-leaf parsley

Steps:

  • Preheat oven to 425°. Rub off papery skins from outside of garlic and trim 1/2" off top. Place on a sheet of foil, drizzle with 1 Tbsp. oil, and season with salt and pepper. Wrap up in the foil, place on a baking sheet, and roast until tender, 30–35 minutes; let cool slightly.
  • Squeeze garlic cloves into a food processor. Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse purée forms. With motor running, drizzle in remaining 4 Tbsp. oil. Transfer purée to a medium bowl and mix in chives and parsley; season with salt and pepper.
  • DO AHEAD: Hummus can be made 2 days ahead. Cover and chill.

NEW YEAR BLACK EYED PEAS RECIPE | ALLRECIPES



New Year Black Eyed Peas Recipe | Allrecipes image

A delicious New Year's Eve recipe to bring you luck in the new year! I sometimes just use the ham bone and some of the surrounding meat from the traditional Christmas ham that I make each year, but the ham hocks also add a nice, smokey, rustic flavor of their own.

Provided by MAYAESR

Categories     Bean and Pea Side Dishes

Total Time 11 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours 0 minutes

Yield 10 servings

Number Of Ingredients 13

1 pound dry black-eyed peas
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 ounce) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5 pepperoncini peppers
1 bay leaf
½ teaspoon garlic powder
¼ teaspoon ground thyme
salt and pepper to taste

Steps:

  • Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
  • In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender, ham meat is falling off the bones, and the broth is thickened, about 3 hours.

Nutrition Facts : Calories 306.6 calories, CarbohydrateContent 27.9 g, CholesterolContent 35.3 mg, FatContent 13.4 g, FiberContent 8.1 g, ProteinContent 18.1 g, SaturatedFatContent 3.9 g, SodiumContent 1281 mg, SugarContent 6.3 g

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