HEALTHY BLACK EYED PEAS RECIPE RECIPES

BLACK-EYED PEAS WITH BACON RECIPE: HOW TO MAKE IT

Black-Eyed Peas with Bacon Recipe: How to Make It image

A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Side Dishes

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 pound dried black-eyed peas
1/2 pound bacon strips, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt to taste
Fresh thyme leaves and additional cooked and crumbled bacon, optional

Steps:

Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

Nutrition Facts : Calories 361 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 228mg sodium, CarbohydrateContent 35g carbohydrate (6g sugars, FiberContent 11g fiber), ProteinContent 15g protein.

STEWED BLACK-EYED PEAS RECIPE - NYT COOKING

Stewed Black-Eyed Peas Recipe - NYT Cooking image

Black-eyed peas are a Southern good-luck tradition for New Year’s Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they’ll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.

Provided by Brigid Washington

Total Time 1

Yield 12 servings

Number Of Ingredients 10

Ingredients

2 pounds dried black-eyed peas
1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached)
4 whole cloves
1 garlic head, cut in half
10 black peppercorns
2 dried bay leaves
1 chile de árbol or other small dried chile
1 cup olive oil
2 tablespoons kosher salt, plus more to taste
Hot sauce, to taste

Steps:

Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

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STEWED BLACK-EYED PEAS RECIPE - NYT COOKING

Black-eyed peas are a Southern good-luck tradition for New Year’s Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they’ll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.
From cooking.nytimes.com
Reviews 4
Total Time 1
Cuisine southern

Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

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SOUTHERN BLACK-EYED PEAS RECIPE: HOW TO MAKE IT

I find pork the secret to a good black-eyed pea recipe. A double dose of ham for flavor and slow and gentle cooking creates this perfect side dish. —Emory Doty, Jasper, Georgia
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 05 minutes
Category Side Dishes
Cuisine North America, Southern
Calories 359 calories per serving

Place peas 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 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

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BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS RECIPE - NYT ...

For the New Year’s good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig’s feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment.
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To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

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Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

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Reviews 4.5
Total Time 1 hours 25 minutes
Category side-dish
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Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender.

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A Southern Classic! In most Southern homes, black-eyed peas are always served on New Year's Day for good luck. I usually cook these early on New Year's Eve day. That way, if we have guests over for a party that night, I can use part of this basic recipe to make "Texas Caviar" which is a fantastic salsa/dip to eat with tortilla chips. (that recipe follows)
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Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

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Red bell peppers and yellow cherry tomatoes give this easy black-eyed pea salad a delightful crunch.
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Bring peas and chicken stock to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until tender, 5 to 7 minutes. Drain and cool 30 minutes. Stir together peas, peppers, tomatoes, scallions, oil, and vinegar in a bowl. Season with salt and pepper. Chill until ready to serve, at least 4 hours and up to 24 hours. Fold in spinach.

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Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

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Red bell peppers and yellow cherry tomatoes give this easy black-eyed pea salad a delightful crunch.
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