Black Eyed Peas With Ham Food

SLOW-COOKER BARBECUE HAM AND BLACK-EYED PEAS

Steps:

• Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours.
• Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme.

BLACK-EYED PEAS!

Steps:

• (Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.)Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes. After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving. Variations: add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. Variation: use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.

SEASONED BLACK-EYED PEAS

Steps:

• Place peas in a large bowl and add enough cold water to cover by 2 inches. Soak overnight.
• Drain the peas. Add 8 cups water to a large pot, cover and bring to a boil over high heat. Add bay leaves, oil, garlic powder, onion powder, paprika, cayenne and the drained peas. Return to a boil, then reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the peas are tender, 45 minutes to 1 hour. Add salt. Discard the bay leaves.

BLACK EYED PEAS RECIPE (WITH HAM)

Steps:

• Rinse black eyed peas and remove any debris. Place in a bowl/pot and soak 8 hours or overnight.
• In a large pot, combine ham hock, chicken broth, bay leaf and thyme. Bring to a boil over medium high heat. Reduce heat to a simmer and cover for 60-80 minutes.
• Meanwhile, in a frying pan, cook bacon until crisp. Remove bacon and set aside. Cook onion, celery and garlic in bacon grease until slightly tender.
• Add onion mixture, black eyed peas and green bell pepper to the pot and simmer an additional 45-65 minutes or until black eyed peas are tender skimming off any foam.
• Remove ham hock and cut off any meat from the bone. Add meat back to the pot with canned tomatoes (undrained), salt and pepper to taste. Simmer uncovered an additional 20 minutes or until black eyed peas reach desired consistency.
• Discard bay leaf, stir in bacon and season with salt and pepper if needed. Serve over rice with greens.

SOUTHERN STYLE BLACK-EYED PEAS WITH HAMHOCKS

Steps:

• Pour the dried beans onto a plate and discard any stones or discolored peas. Stir and dissolve 3 tablespoons of coarse grey sea salt in 3 quarts of water. Add the beans and cover with plastic wrap. Brine the beans overnight at room temperature (on your kitchen counter). The next day before you're ready to cook your beans, dump them into a colander and rinse well under cool water.
• Preheat your oven to 300 degrees.
• Heat 3 tablespoons of olive oil in a large 6-qt dutch oven, over medium-high heat. Add the salted pork or bacon and cook until some of the fat has rendered, about 4 minutes. Add the hamhocks and cook everything together until the pork has crisped, about another 10 minutes or so. When the pork has crisped up, remove it and the hamhocks from the pot and onto a plate, leaving the oil in the pot. Set aside to cool. Reduce the heat to medium.
• Add the diced onions to the leftover oil, and stir with a wooden spoon until the onions have picked up any flavor bits stuck to the bottom of the pan. Add a good pinch of the grey sea salt to the onions to help them release their liquids a bit more and soften up. Add the crushed red pepper, black pepper, cayenne pepper, bay leaves, and smoked paprika to the onions, stirring until combined. Continue to cook the onions down until they've become translucent and have softened (be careful not to burn them, if they're browning too quickly, lower the heat and/or add a little more oil), about 7-10 minutes. Once the onions have softened and more flavor has developed at the bottom of the pot, de-glaze with the white wine (off heat). Bring the pot back to the heat and cook until most of the wine has evaporated and you can leave trails with your wooden spoon, about 2-3 minutes, stirring frequently. Stir in the garlic and cook for 30 seconds.
• Place the hamhocks back into the pot and add the chicken broth and water. Add the beans and make sure they're covered by the liquid. It's up to you whether or not you want to add the salt pork or bacon back to the pot now at this point. Bring everything up to a boil, cover and place the dutch-oven into your 300 degree oven on the lower middle rack to continue cooking for 1 hour.
• Remove the hamhocks from the pot and place on a small plate or cutting board. Remove as much meat from each hamhock as you can, being sure not to add any of the super fatty pieces. Once you've extracted the meat, chop it into small bite-sized pieces and add it back to the pot. Place the bones of the hamhocks in the pot as well, and stir to combine. Cook an additional 15 minutes. Check the doneness of the peas. Once they're creamy, smooth, and melt-in-your-mouth, they're ready. Remove from oven.
• Here's where you tailor this dish to your own black-eyed pea preference. If you like your peas more on the brothy side, you can leave them alone and skip to the last 2 steps. If you like your peas on the stewy side, remove 2 cups of the broth only, into a bowl and set aside. Ladle an additional 2 cups of the bean and broth mixture into a blender or food processor. Puree until smooth. Add pureed beans back to the pot to give the dish a last touch of creaminess. Keep in mind this dish will thicken slightly as it cools. If you need to thin it out, use some of the reserved cooking liquid - but if they're perfect and to your liking, discard it. Alternately, you could use the back of a spoon to mash some of the beans against the sides of the pot to give the dish more body. Give it a taste and season as necessary - although you may not have to do anything. Finish by adding a teaspoon of fresh thyme leaves, stirring until combined.
• Serve and enjoy.

BLACK-EYED PEAS & HAM

Steps:

• Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

BLACK-EYED PEAS AND HAM HOCKS

Steps:

• Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
• In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
• Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

CROCK POT BLACK EYED PEAS AND HAM

Steps:

• Drain soaked black eyed peas and place in the bottom of a 6 quart slow cooker.
• Then pour tomatoes over black eyed peas and add garlic, water, bouillon, peppers and stir well.
• Nestle ham bone down in black eyed peas, season with salt and pepper and cover.
• Cook on low for 8-10 hours or until the black eyed peas are tender, stirring a few times over the cooking period.
• Taste for seasoning and add more salt and pepper if desired.

BLACK-EYED PEAS WITH HAM

Steps:

• Rinse and sort black-eyed peas; soak according to package directions. Drain and rinse peas, discarding liquid. Transfer peas to a 4-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 8-10 hours or until peas are tender. Serve with a slotted spoon. Sprinkle with green onions if desired.

BLACK-EYED PEAS WITH HAM BONE OR HAM HOCK

Steps:

• 1. Sort the beans and remove any stones or bad beans. Rinse with cold water and set aside.
• 2. In a stock pot, Bring ham bone or ham hock and 1 quart of stock to a boil; simmer for 1 hour before starting to cook beans.
• 3. Add the black-eyed peas into pan with pork and add the other quart of stock and enough water to cover the beans by 2 inches.
• 4. Add black pepper, onion and garlic. Bring back to a boil and simmer 1-1/12 hours or until beans are tender. Add salt. (If you are using ham hock, omit the salt. The ham hock will give the peas a more complex flavor and enough salt.)
• 5. Allow beans to rest for @ 30 minutes before serving.

CROCK POT BLACK-EYED PEAS & HAM

Steps:

• 1. Rinse peas. Drain and place in Crock Pot.
• 2. Pour in chicken broth. Add water to bring the liquid just to the top of the peas.
• 3. Bury the ham bone down into the peas. (If you don't have a bone I use chunks of ham and it works just as well.)
• 4. Add the chopped onion, bay leaves, can of Rotel tomatoes, and garlic powder.
• 5. Cover and set Crock Pot to low for 8 hrs.
• 6. At that time, remove bone. Remove any meat from the bone. Cut into bite-sized pieces (you want about two cups total).
• 7. Add ham to the Crock Pot. Recover and continue to cook for 2 more hours.
• 8. Remove bay leaves. Serve with cornbread and enjoy!
• 9. Note: If you do not use a ham bone and have only chunks of ham then just cook on low for 10 hrs and increase the amount of ham to about 3 cups. I use a 6 qt Crock Pot and it is full when all ingredients are added. If you are having trouble with room in the pot you can adjust the liquid to less.

CROCK-POT SOUTHERN BLACK-EYED PEAS WITH HAM HOCK

Steps:

• Gather the ingredients.
• Place the peas in a large saucepan or Dutch oven and cover with water to at least 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 15 minutes, drain, and reserve.
• Place the ham hock, onion, celery, carrots, bacon, cayenne pepper, and garlic in the slow cooker. Add 3 cups of water.
• Cover the ingredients and cook on high for 1 hour.
• Add the drained peas to the slow cooker.
• Set the crock pot on low, cover, and cook for 5 to 7 hours, stirring halfway.
• Once the cooking time is done, remove the ham hock from the pot, pick the meat, and shred it or chop it depending on your preference. Add the meat back to the peas.
• Taste for seasoning and add kosher salt and freshly ground black pepper as needed. Stir well.
• Serve the peas with your favorite sides and enjoy.

BLACK-EYED PEAS, HAM AND RICE CASSEROLE

Steps:

• Drain the black-eyed peas and place in a Dutch oven or large pan. Add 900ml|4 cups water and 1 teaspoon of salt. Bring to a boil; cover, reduce the heat, and simmer for 1 1/2 hours until tender.
• Place the ham hocks in a pan and cover with water. Bring to a boil; cover, reduce the heat, and simmer for about 40 minutes, until the meat is tender. Remove the meat from the bone and cut into dice.
• Add the ham, remaining water, the remaining salt, bacon, bay leaf, rice, onion and celery to the black-eyed peas and stir well. Bring to a boil; cover, reduce the heat, and simmer for about 30 minutes, until the rice is tender, stirring occasionally. Season to taste with salt and pepper.
• Heat the grill.
• Grill the bacon until crisp, then chop into pieces. Add to the black-eyed peas. Sprinkle with spring onions and serve immedieately.

QUICK BLACK-EYED PEAS & HAM

Steps:

• Saute chopped onion in hot oil over medium high heat 3 minutes.
• Add peas & next 4 ingred.
• Bring to boil; reduce heat and simmer 15minutes.
• Stir occasionally.
• Serve over rice w/ desired toppings.

BLACK-EYED PEAS WITH HAM

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain peas. Dice ham and reserve the bone.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
• Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
• Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
• Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
• Serve over warm rice with crumbled bacon and green onions sprinkled over top.

BLACK EYED PEAS WITH HAM HOCK RECIPE

Steps:

• Preheat the oven to 350°. Heat the oil in the pot and sweat the onion over medium heat until translucent, about 5 minutes. Add the celery and garlic and cook for another 2 minutes.
• Add the hock and enough water to cover the hock completely. Add the chile peppers, bay leaf, thyme, and pepper. Bring the water to a boil, then cover the pot and transfer it to the oven. Cook for 1 hour.
• After 1 hour, add the black eyed peas to the pot and put the pot back into the oven, this time uncovered. Cook for another 1 1/2 hours, or until the beans and pork are tender. Serve with your choice of sides, such as collard greens or kale.

STEWED BLACK-EYED PEAS WITH COUNTRY HAM

Steps:

• In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.