Down Home Black Eyed Peas Food

DOWN-HOME BLACK-EYED PEAS

Steps:

• Pick over the peas, rinse them, and place them in a large Dutch oven or soup pot with the water. Bring the beans to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
• Stir in the ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until the ham hocks are tender, about 1 1/2 hours. Stir in the okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.

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.

GOAN BLACK-EYED PEAS (SLOW COOKER)

Steps:

• Put the black-eyed peas in the slow cooker - no need to presoak.
• Peel and chop the tomatoes (or do what I did - use canned).
• Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
• Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
• Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours). (See note about water. One reviewer reports using 6 cups and that that was enough.).
• Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
• Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
• NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.

NOT YOUR MAMA'S BLACK-EYED PEAS

Steps:

• Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
• Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
• Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
• Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

BLACK-EYED PEAS

Steps:

• Rinse and soak the black-eye beans in a bowl of water overnight.
• Place the beans in a pan of water and bring to a boil over a low het for about 30 minutes. Drain the beans thoroughly and set aside.
• Heat the oil in a pan. Add the onions and fry until golden brown. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and stir-fry the mixture for 3-5 minutes.
• Add the water to the pan, cover and cook the mixture until all of the water has completely evaporated.
• Add the boiled black-eye beans, green chillies and coriander leaves to the onions and stir to blend together. Stir-fry the bean mixture for 3-5 minutes.
• Transfer the black-eye beans to a serving dish and sprinkle over the lemon juice. Serve hot or cold.