CAJUN BLACK EYED PEAS RECIPES
CAJUN BLACK-EYED PEAS RECIPE: HOW TO MAKE IT
Try this recipe out for loads of luck on New Years Day. Add a splash of hot pepper sauce for a little bit more kick. —Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Side Dishes
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sort peas and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened. Drain and rinse peas, discarding liquid., Return peas to the pan; add the water, onion, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until peas are tender.
Nutrition Facts : Calories 151 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 459mg sodium, CarbohydrateContent 27g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 10g protein. Diabetic Exchanges 2 starch.
CAJUN BLACK EYED PEAS | JUST A PINCH RECIPES
Don't forget to have your black-eyed peas on New Year's day for good luck in 2015! This is an awesome black-eyed pea recipe that I have always used on New Year's day. It is originally from Southern Living. It is "Cajun" style and has a little kick to it.
Provided by Dene Mitzel @DeneMi
Categories Other Side Dishes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 14
Number Of Ingredients 18
Steps:
- Sort and wash peas.
- Place in a large dutch oven, add water to depth of 2 in. above peas. Cover and let stand 8 hours or overnight.
- Drain peas and return to dutch oven.
- Add 8 cups water; bring to a boil.
- Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Add bacon and next 12 ingredients; return to a boil.
- Cover, reduce heat and simmer 30 minutes or until peas are tender.
- Add sausage, ham, and tomatoes; return to a boil.
- Cover, reduce heat, and simmer 30 minutes.
- Remove bacon, if desired.
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