HOW TO COOK FRESH BLACK EYED PEAS RECIPES

BEST FRESH BLACK-EYED PEAS SALAD RECIPE - HOW TO MAKE ...

Best Fresh Black-Eyed Peas Salad Recipe - How to Make ... image

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

Provided by Marian Cooper Cairns

Categories picnic salad

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 c. fresh or frozen black-eyed peas
2 1/2 c. chicken stock
1 red bell pepper, chopped
1 jalapen~o pepper, seeded and chopped
1 pint yellow cherry tomatoes, halved
3 scallions, sliced
1/4 c. olive oil
1/4 c. apple cider vinegar
Kosher salt and freshly ground black pepper
2 c. coarsely chopped baby spinach

Steps:

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.

SOUTHERN BLACK-EYED PEAS – INSTANT POT RECIPES

Southern Black-Eyed Peas – Instant Pot Recipes image

Smoky bacon, spicy red chile flakes, and savory onion, bell pepper, and celery permeate this delicious Southern favorite. Serve it alongside stewed collard greens and corn bread for a complete meal. Jar size: 3 1/2 to 4 cups

Provided by Meals in a Jar Cookbook by Pamela Ellgen

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6-8 Servings

Number Of Ingredients 12

Ingredients

1/4 cup real bacon bits
2 tablespoons smoked paprika
1/4 teaspoon red chile flakes
1/3 cup dried onion
2 teaspoons dried garlic
1/4 cup dried celery
1/4 cup dried bell pepper
1 teaspoon dried thyme
1 teaspoon sea salt
2 3/4 cups dried black-eyed peas
6 cups chicken broth (or water)
1 tablespoon balsamic vinegar (to serve)

Steps:

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of chicken broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Cook or Manualon High for 20 minutes. Allow the steam pressure to release naturally for 15 minutes, then release any remaining pressure manually.
Stir in 1 tablespoon of balsamic vinegar.

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