Black Eyed Peas With Snaps Food

SOUTHERN BLACK-EYED PEAS

Steps:

• In a large saucepan, cover peas with water to 3 inches over the peas.
• Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour.
• Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot.
• Pour in 3 cups water.
• Cover and cook on HIGH until peas are tender and ready to go into the crockpot.
• When peas are tender, transfer to the slow cooker/crock pot.
• Reduce heat to LOW; cover and cook for 7 to 9 hours.
• Taste and adjust seasonings. Serve with hot cornbread.

BLACK-EYED PEAS WITH BACON AND PORK

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 and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
• 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.

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.

BEST EVER BLACK-EYED PEAS

Steps:

• Sort and wash peas; place in a large Dutch oven.
• Add remaining ingredients and bring to a boil.
• Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

BLACK EYED PEAS WITH SNAPS

Steps:

• 1. In a large saucepan bring water, bouillon cubes, bacon grease, peas, onions, bell peppers, garlic, seasonings and ham to a boil. Save butter or margarine until the end.
• 2. Reduce heat and cover. Simmer on medium low heat until peas are tender and liquid starts to thicken. Taste for seasonings and add salt if needed.
• 3. Just before serving, add butter or margarine and stir well. Enjoy!