Black Eye Pea Supper Dish Food

SOUTHERN BLACK-EYED PEAS

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water (reserve 2 cups of the liquid for later) and rinse. If you're pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
• Pre-mix the dry spices together in a medium bowl.
• Carve one of the turkey legs, removing as much of the meat from the bone as possible. Place turkey pieces into a food processor and pulse to a grind. Set aside.
• Heat the oil in a large pot over medium heat. Add the whole smoked turkey leg and saute for 1-2 minutes per side. Remove the turkey and set aside.
• Add onion, celery and garlic to the pot and cook, stirring, about 3 minutes. Add a pinch or two of the seasoning to the vegetables as you saute. Add in the ground turkey.
• Add 1/2 the spices and cook until the entire mixture is coated with the spices, about 2 minutes. Add the peas and mix well.
• Pour in the stock and reserved water if using, and drop in the bay leaves. Add the turkey leg back to the pot along with more seasoning and bay leaves.
• Bring everything to a boil, then reduce to a simmer until the peas are very soft, about 1 to 1 1/2 hours.
• Taste for seasonings, and add more if desired. Discard the bay leaves, then transfer the black-eyed peas to a serving bowl.

BLACK-EYED PEAS SUPPER

Steps:

• Brown sausage.
• Add onion and green pepper, saute for 5 minutes.
• Add undrained black eyed peas, and undrained tomatoes.
• Add rosemary and oregano.
• Start cornbread according to directions.
• Simmered sausage mixture, covered for 20 minutes.

BLACK-EYED PEA SUPPER DISH

Steps:

• Brown sausage in large skillet, crumbling with fork as it browns. Drain any accumulated fat.
• Add green pepper & onion to skillet with sausage and cook for 5 minutes.
• Add tomatoes & seasonings, stir well.
• Pour in blackeyed peas with the liquid in the can. Cover & simmer for 15 minutes.
• Serve hot with grated cheese on top.

BLACK-EYED PEA SKILLET DINNER

Steps:

• Add ground beef, onion, and green pepper to a skillet.
• Cook and crumble meat over medium heat until beef is browned; drain well.
• Add the rest of the ingredients to the skillet; bring to a boil, lower heat, and simmer 30 minutes.

VEGETARIAN BLACK-EYED PEAS

Steps:

• Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
• Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

SPICY BLACK-EYED PEA SKILLET

Steps:

• In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
• Drain off excess fat.
• Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
• Mix well.
• Bring to a boil.
• Reduce heat to low and simmer 20 minutes, stirring occasionally.
• I serve with corn muffins and cold spiced peaches for an easy one dish supper.
• NOTE- If you don't have the spicy black-eyed peas, you could add chopped jalapenos to suit your taste along with plain black-eyed peas.
• This dish freezes well.

BLACK-EYED PEAS SKILLET DINNER

Steps:

• In a skillet, cook beef, onion and green pepper over medium heat until beef is browned; drain fat. Add peas, tomatoes, salt and pepper; bring to a boil. Reduce heat and simmer for 30 minutes, stirring often.